Butternut Squash Soup

This butternut squash soup recipe is so tasty and easy. It has a smooth creamy taste but has very little cream.

Ingredients:
2LBS butternut squash , cubed( I buy it already cut up in a container in the produce dept. If you choose to buy it whole, you’ll have to peel and seed it)
1 1/2 cups diced onion
2 diced carrots
3 14oz cans chicken broth, low sodium is best
1/2 TSP salt
2 TBLS butter
1/2 cup heavy cream
sour cream, whipped cream or creme fraiche for garnish

Directions:
Combine squash, onion, carrot, broth and salt in a 6qt stock pot. Simmer uncovered for 1 hour. Add butter and pour into a blender only half way full since hot foods expand in the blender. Puree and pour back into stock pot. On low heat add the cream and whisk for a few minutes. Serve with a dollop of sour cream, whipped cream or creme fraiche.