Spreading God's Love Thru Prayer
Creamy Squash Soup
Ingredients
1/2 teaspoon salt
2 tablespoon butter
3 cans chicken broth (13 3/4-ounces each)
2 carrots, peeled and diced
1 cup diced onion
2 lb Butternut Squash, halved, peeled and seeded; cut into 1-inch pieces
1/3-1/2 cup light cream, you can use heavy if desired
Directions
Place squash in saucepan along with carrots, onions, and broth then add in the salt. Simmer 40 minutes uncovered. Puree soup in a blender or food processor along with 2 tablespoons butter. Pour a little hot puree into the 1/3-1/2 cup cream so not to curdle the cream; add to soup. Serve in a wide mouth shallow bowl with a dollop of sour cream, if desired.
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