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Creamy Squash Soup




Source of Recipe


Paula Deen


Recipe Introduction


Yield: 4 servings
Preparation time: 15 minutes
Cooking time: 40 minutes
Ease of preparation: Easy


List of Ingredients




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

Recipe



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