Creamy Squash Soup

This will warm you up on a cold winter’s day.


2 pounds Butternut Squash
1 1/2 cups Diced Onion
2 to 3 Carrots
3 cans Chicken Broth
1/2 teaspoon Salt
2 tablespoons Butter
1/2 cup Milk or Cream


Clean the squash, peel and seed.
Cut squash into one-inch pieces.
Combine the squash, onion, carrots and broth in a pan.
Cook, uncovered, for 40 minutes or until the squash is tender.
Add the butter and salt.
Puree the soup with an immersion blender ( or blender).
Add the cream.
Heat through to serve.


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