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
Directions
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.
