Spicy Butternut Squash Soup - cooking recipe

Ingredients

2 lbs butternut squash, seeded and peeled
1 cup peeled diced sweet onion
2 medium carrots, peeled and chopped
4 fresh garlic cloves, finely chopped
2 tablespoons cayenne pepper
3 (14 ounce) cans fat free chicken broth
2 tablespoons fat free butter substitute (no trans fat)
2 tablespoons salt
1/2 cup fat-free sweetened condensed milk
light sour cream, a dollop as a garnish (fat free or light) (optional)

Preparation

Peel and seed the squash and cut into small chunks.
Place the squash, chopped onion, and carrots into a large pot with the cayenne pepper,salt, garlic, and chicken broth.
Cook on medium heat until the soup comes to a rapid boil. Turn heat to low and let simmer uncovered for 35-45 minutes until the squash is soft.
Place the soup into a food processor or blender and puree until smooth and creamy.
Return the soup to the pot and whisk in the butter and the condensed milk until fully mixed.
Add sour cream dollop if desired.
Serve warm to hot in medium sized soup bowls.
This soup can be frozen and reheated as well.