Creamy Squash Soup

My sister Paula makes a delicious Butternut Squash Soup that I want to post even though I've never made it, because it's a great fall recipe. The first time I had this at her house many years ago, she served it with grilled cheese. The two together made a great combination (dipping the grilled cheese in the soup is really good!). This is a great soup to make for lunch or dinner. Give it a try this fall!

Creamy Squash Soup

Recipe Courtesy Paula Deen

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces

1½ cups diced onion

2 carrots, peeled and diced

3 (13¾-ounce) cans chicken broth

½ teaspoon salt

2 Tablespoons butter

½ cup light cream or heavy cream

Sour cream, for garnish

In a medium saucepan, combine squash, onion, 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.

Note: Usually one big squash makes one recipe. Weigh the squash if you have to figure out how many recipes to make.

Photo from www.pauladeen.com