Creamy Butternut Squash Soup ( Paula Deen ) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A Paula Deen Recipe good for a fall day. 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 1/4 ounce) cans chicken broth |
1/2 teaspoon salt |
2 tablespoons butter |
1/2 cup light cream or 1/2 cup heavy cream |
sour cream |
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.
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