Creamy Squash Soup

By rmulleni

Ingredients

• 2 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces.
• 1 1/2 cup diced onion
• 2 carrots, peeled and diced
• 2 (13 3/4 oz) cans of chicken broth
• 1/2 teaspoon salt
• 2 TBS butter
• 1/2 cup light cream or heavy cream
• sour cream for garnish

Details

Adapted from mccormick.com

Preparation

Step 1

combine squash, onion, carrots, broth and salt. Simmer, uncovered until squash is very tender, about 40 min. Puree soup in blender or food processor with butter. Whisk cream into soup. Serve with a dollop of sour cream.