Recipe: Butternut Squash Soup

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
• garlic

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.

Notes

• Squash is much more sweet than I imagined
• No carrot, butter, sour cream was added 
• turned out very good