Creamy Butternut Squash Soup ( Paula Deen ) - cooking recipe

Ingredients

2 lbs butternut squash, halved, peeled, seeded and cut into 1 inch pieces
1 1/2 cups diced onions
2 carrots, peeled and diced
3 (13 1/4 ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or 1/2 cup heavy cream
Garnish
sour cream

Preparation

In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.