CREAMY SQUASH SOUP
Ingredients
1/2 teaspoon salt
2 tablespoons buEer
3 (13 ¾-‐ounce) cans chicken broth
2 carrots, peeled and diced
1 cup diced onion
2-‐pound buEernut squash, halved, peeled and seeded; cut
into 1-‐inch pieces
1/3 to 1/2 cup light cream, you can use heavy cream if
desired
PreparaLon
1. Place squash in roaster along with carrots, onions and broth
and salt.
2. Set temperature for 300°F degrees and simmer 30-‐40
minutes uncovered.
3. Puree soup in a blender or food processor along with 2
tablespoons buEer.
4. Pour a liEle hot puree into the 1/3-‐1/2 cup cream so not to
curdle the cream; add to soup.
5. Serve in a wide mouth shallow bowl with a dollop of sour
cream, if desired.
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