Creamy Butternut Squash Soup ( Paula Deen )

“A Paula Deen Recipe good for a fall day.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 lbs butternut squash, halved, peeled, seeded and cut into 1 inch pieces
  • 1 12 cups diced onions
  • 2 carrots, peeled and diced
  • 3 (13 1/4 ounce) cans chicken broth
  • 12 teaspoon salt
  • 2 tablespoons butter
  • 12 cup light cream or 12 cup heavy cream
  • Garnish
  • sour cream

Directions

  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. 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.

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