Butternut Squash Soup - cooking recipe

Ingredients

1 - 3 lb. butternut squash
1 medium onion, chopped
1 medium potato, peeled and chopped
2 carrots, peeled, halved and sliced
1 - 14 1/2 oz. can chicken or vegetable broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. whipping cream

Preparation

Pierce the squash with a knife in 4 or 5 places, microwave on high power 10 to 13 minutes until slightly softened.
Then peel, seed and cut into chunks (about 7 c.)