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
  1. In medium saucepan, combine squash, onion carrots broth and salt.
  2. Simmer uncovered, until squash is very tender, about 40 minutes.
  3. Puree soup in a blender or food processor with the butter.
  4. Wish cream into soup.
  5. Serve in wide shallow bowls with a dollop of sour cream, if desired.
Paula Dean Food Network