Butternut Squash Soup with Pernod - Restaurant Association of Nova Scotia

Ingredients

• 1 cup onions, peeled and diced
• 3 tblsp. vegetable oil
• 1 tsp. cinnamon
• 1 tsp. ground cumin
• pinch cayenne
• 3 tblsp. brown sugar
• 8 cups butternut squash*, peeled and diced
• 6 cups chicken broth
• ¼ cup lemon juice
• ¼ cup white wine
• salt and pepper to taste (I don’t add any salt)
• ½ cup light sour cream
• 2 tblsp. **Pernod liqueur