Creamy Squash Soup

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
  • 1 1/2 cups diced onion
  • 2 carrots, peeled and diced
  • 3 (13 3/4-ounce) cans chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup light cream or heavy cream
  • Sour cream, for garnish
Directions

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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    This recipe is featured in:

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