Sugar Baby Butternut Soup

• 2 tablespoons unsalted butter
• 1 1/2 cups chopped onion
• 2 teaspoons minced garlic
• 6 cups cubed butternut squash
• 2 cups vegetable stock
• 1/4 cup Sugar Babies candy
• 1 1/2 teaspoons kosher salt
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 1/2 teaspoon fresh thyme leaves
• 3/4 teaspoon paprika

1. Melt butter in a Dutch oven over medium-low heat. Add onion and garlic to pan and cook, stirring often, until onions are slightly browned, about 10 minutes. Stir in squash, stock, Sugar Babies, and salt; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 15 minutes.
2. Working in batches, puree soup in a food processor until smooth. Return soup to Dutch oven and stir in cream; cook over medium-low heat until just warmed through. Divide soup evenly among 6 serving bowls. Top servings evenly with sour cream, thyme, and paprika.

unsalted butter, onion, garlic, cubed butternut squash, vegetable stock, sugar babies, kosher salt, heavy cream, sour cream, thyme, paprika

Taken from www.myrecipes.com/recipe/sugar-baby-butternut-soup (may not work)