CREAMY SQUASH SOUP

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 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

Directions

  • 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.

Notes

Paula Dean Food Network

Categories: Bisque/Cream 

Author Credit: Paula Dean, Food Network

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