Name: Creamy Squash Soup
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

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

Method

Sour cream, for garnish
In a 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. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.

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Ingredients

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