Photo: California Dried Plum Board

Yield: 25 servings

1 lb. butter
2 onions, coarsely chopped
8 cloves garlic, finely chopped
6 lb. acorn squash, peeled, seeded, chopped into 1” pieces
2 medium potatoes, peeled and cut into ¾” pieces
12 oz. pitted dried plums (may substitute canned dried plums; drain liquid and pat dry with paper towel)
2 Tbsp. chopped fresh rosemary leaves
2¼ gallons chicken stock
1½ pints reduced-fat sour cream
to taste, salt and pepper

In a saucepan, heat butter over medium heat until hot. Cook and stir onion and garlic for 8 to 10 minutes, or until onion is soft and lightly browned. Add squash, potato, dried plums, stock and rosemary; bring to a boil, stirring occasionally Reduce heat. Simmer, uncovered, for 20 to 25 minutes, or until vegetables are very soft. Remove from heat; cool slightly. Working in small batches, process vegetable mixture in blender container until smooth. Return to pan. Whisk in sour cream; season with salt and pepper. Heat through before serving.