Lunch: Creamy Squash Soup

Butternut squash and cream pureed together makes a lovely soup.

Ingredients

1/2 teaspoon salt
2 tablespoons butter
3 (13 3/4 oz) cans chicken broth
2 carrots, peeled and diced
1 cup diced onion
2 lb butternut squash, halved, peeled and seeded; cut into 1-inch pieces
1/3 to 1/2 cup light cream, you can use heavy cream if desired

Instructions

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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