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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By sheri lyden
on January 02, 2013
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Ive made it 6 times. My daughter making it right now.
By tinyknit
Central Florida
on December 24, 2012
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Oh yum! Very nice soup and the color is so vivid, even after adding the cream. My modifications were to add ginger and nutmeg. Also, I roasted the squash since everything I read said it would be very difficult to cube raw.
By Doloreshea
on December 04, 2012
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I love this soup and I make it all the time. My relatives would like me to make it weekly!
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