Creamy Squash Soup

• 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

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

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

Recipe courtesy Paula Deen