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Creamy Squash Soup




Source of Recipe


Paula Deen






List of Ingredients



• 2 pounds 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 chicken broth
  
• 1/2 teaspoon salt
  
• 2 tablespoons butter
  
• 1/2 cup light cream or heavy cream
  
• Sour cream, for garnish
  






Instructions



1. In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
   
2. 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.
   






Final Comments


Yield: 4 servings