Warm and comforting on a cold winter day
Servings: 4 servings
Prep Time: 15 min
Cook Time: 40 min
1/2 teaspoon salt
2 tablespoon butter
3 cans chicken broth (13 3/4-ounces each)
2 carrots, peeled and diced
1 cup diced onion
2 lb Butternut Squash, halved, peeled and seeded; cut into 1-inch pieces
1/3-1/2 cup light cream, you can use heavy if desired
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.
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