CREAMY BUTTERNUT SQUASH SOUP ( PAULA DEEN )

Creamy Butternut Squash Soup ( Paula Deen ) image

Provided by cookiedog

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

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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 1/4 ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or 1/2 cup heavy cream
sour cream

Steps:

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.

Nutrition Facts : Calories 294.5, Fat 13.6, SaturatedFat 7.8, Cholesterol 35.1, Sodium 1309.6, Carbohydrate 36.9, Fiber 6.3, Sugar 9.7, Protein 10.2