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Creamy Squash Soup

By Paula Deen

Ingredients

  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 3 (13 3/4 oz) cans chicken broth
  • 2 peeled and diced carrots
  • 1 cup diced onion
  • 2 lb halved, peeled and seeded; cut into 1-inch pieces butternut squash
  • 1/3 to 1/2 cup you can use heavy cream if desired light cream

Directions

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.