Butternut Squash Soup
|Butternut Squash Soup|
2 pounds butternut squash, peeled seeded and cut into 1 inch cubes (or use frozen!)
2 carrots, peeled and diced
3 (13 3/4 oz) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup heavy cream
Sour cream for garnish
1. In a medium saucepan, combine squash, carrots, broth and salt.
2. Simmer, uncovered, until squash is very tender, about 40 minutes.
3. Puree soup in a blender or food processor (or with an immersion blender) with the butter.
4. Whisk cream into soup.
5. Serve with a dollop of sour cream, if desired.