Prep 15 mins
Cook 40 mins
A Paula Deen Recipe good for a fall day.
Make and share this Creamy Butternut Squash Soup ( Paula Deen ) recipe from Food.com.
- In a medium saucepan combine squash, onions, 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.
Lovely no frills soup with a great color.
Nice soup. I used homemade chicken broth and halved the recipe, since I only had 1 lb of squash. I kept the 2 carrots though. I didn't have a blender, just a mini food processor. Was a little messier but not bad. Next time I might add thyme or some other seasoning.
This is a nice, cream soup. Rich flavored. I subbed my own chicken broth for the canned. Thanks for posting.