Creamy Butternut Squash Soup ( Paula Deen )

Recipe by cookiedog
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs butternut squash, halved, peeled, seeded and cut into 1 inch pieces
  • 1 12
    cups diced onions
  • 2
    carrots, peeled and diced
  • 3
    (13 1/4 ounce) cans chicken broth
  • 12
    teaspoon salt
  • 2
    tablespoons butter
  • 12
    cup light cream or 1/2 cup heavy cream
  • Garnish
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DIRECTIONS

  • 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.
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