Sunday, September 30, 2012

Fall Favorite - Butternut Squash Soup

Fall brings the cool weather and my craving for all things soup! Here's one of my favorites - Butternut Squash Soup! And it's pretty easy too! Enjoy!

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.

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