Creamy Squash Soup

By á-174942

Ingredients

• 2 pounds butternut squash halved, peeled, seeded, and cut into 1" pieces
• 1 1/2 cups diced onion
• 2 carrots peeled and diced
• 3 cans chicken broth - (13 3/4 oz ea)
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 cup light cream or 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.

This recipe yields 4 servings.