Creamy Squash Soup
2 lbs butternut squash, halved peeled seeded and cut into 1 inch pieces
1 1/2 cups diced onion
2 carrots peeled and diced
3 (13 3/4 ounce) cans of chicken broth (or vegetarian if vegetarian)
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
sour cream for garnish
In 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.
Wish cream into soup.
Serve in wide shallow bowls with a dollop of sour cream, if desired.
Pairs Well With
Paula Dean Food Network