Southwest Ghost Town Soup

Bart loves to make soups--and this soup is perfect for fall. The butternut squash adds a rich creaminess to the soup that offsets the spices. The garnish is delicious!

1 medium butternut squash (about 4 pounds)
1 medium onion, chopped
2 tablespoons butter
1 can (49-1/2 ounces) chicken broth
3 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Dash pepper
1/2 cup sour cream
1/4 cup heavy whipping cream
2 teaspoons lime juice

Cut the squash in half lengthwise; discard seeds. Place the squash cut side down in a greased shallow baking pan. Bake, uncovered, at 350 F. for 1-1/2 hours or until tender. Cool slightly; scoop out enough pulp to measure 3 cups. Process pulp in food processor. Transfer to a large bowl.

In a small skillet, saute onion in butter until tender. Add seasonings to onion mixture and heat through. Stir in squash and broth. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through.

In a small bowl, combine the sour cream, cream, and lime juice. Top each serving with a dollop of sour cream mixture or drizzle cream mixture over soup to form a ghost shape. You can use a toothpick to swirl the dollop of cream into the shape of a ghost if desired.