Creamy Butternut Squash Soup ( Paula Deen )

A Paula Deen Recipe good for a fall day.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  lbs  butternut squash, halved, peeled, seeded and cut into 1 inch pieces
• 1 1⁄2 cups  diced onions
• 2  carrots, peeled and diced
• 3 (13 1/4ounce) cans chicken broth
• 1⁄2 teaspoon salt
• 2  tablespoons butter
• 1⁄2 cup  light cream or 1⁄2 cup heavy cream

• Garnish

•  sour cream

Directions

1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
2. 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.