from Paula Deen
2 lbs butternut squash cut into 1-in pieces
1 1/2 c. diced onion
2 carrots, peeled and diced
3 cans chicken broth
1/2 tsp salt
2 T butter
1/2 c. light cream
In med saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 min. Puree soup with the butter. Whisk in cream.
4 servings
210 cal (w/o cream)
