Butternut soup - let's see how I do with describing it!
One butternut squash (Mine was about 12 inches long and 4 inches wide at widest point)
Peel, remove seeds, and cut into small chunks. Place in thick bottomed cooking pot and cover with water. Add a half teaspoon of salt and let cook for about 30 minutes, until tender. Add more water if needed to keep squash covered.
When squash is tender remove from heat and mash coarsely. Add about 3 tablespoons of butter and about a cup of sour cream, and stir well. Add salt and pepper to taste, and a pinch of nutmeg. Add more sour cream if you want it creamier. (You may need a little extra water also, depending on how much remains after cooking.)
Recipe is one of Seri's inventions.