Creamy Squash Soup

By ccavaletti

Ingredients

• 2 lbs butternut squash, halved, peeled, seeded and cut into 1" cubes
• 1-1/2 c diced onion
• 2 carrots, peeled and diced
• 42 oz chicken broth
• 1/2 tsp salt
• 2 Tbsp butter
• 1/2 c heavy cream
• sour cream for garnish

Preparation

Step 1

In a medium saucepan, combine squash, onion, carrots, broth and salt.

Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.

(Paula pureed the soup in small batches, pouring in the butter and cream in the last batch.)