Recipe courtesy of Paula Deen
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Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Pairs well with Chardonnay

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This chilled berry trifle is an easy, crowd-pleasing dessert.

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