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Creamy Squash Soup Recipe

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This recipe for Creamy Squash Soup is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. Butternut squash, halved, peeled, seeded and cut into 1" pieces.
1 1/2 C diced onion
2 carrots, peeled and diced
3 (13 3/4 oz.) cans chicken broth
1/2 tsp. salt
2 Tbsp. butter
1/2 C light or heavy cream
Directions:
Directions:
In a medium saucepan, combine squash, onion, carrots, broth and salt.
Simmer, uncovered, until squash is very tender, about 40 min.
Puree soup in a blender or food processor with the butter. Whisk cream into soup.
Put back into sauce pan to reheat.
Serve in wide, shallow bowls with a dollop of sour cream, if desired.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Other toppings that are good: Cinnamon croûtons, spiced pecans, cornbread croûtons.

 

 

 

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