Creamy Squash Soup

By AuntieGooper

Ingredients

• 1/2 teaspoon salt
• 2 tablespoon butter
• 3 cans chicken broth (13 3/4-ounces each)
• 2 carrots, peeled and diced
• 1 cup diced onion
• 2 lb Butternut Squash, halved, peeled and seeded; cut into 1-inch pieces
• 1/3-1/2 cup light cream, you can use heavy if desired

Preparation

Step 1

Place squash in saucepan along with carrots, onions, and broth then add in the salt. Simmer 40 minutes uncovered. Puree soup in a blender or food processor along with 2 tablespoons butter. Pour a little hot puree into the 1/3-1/2 cup cream so not to curdle the cream; add to soup. Serve in a wide mouth shallow bowl with a dollop of sour cream, if desired.