Sparky Transportation

Ingredients:

• 2 lbs butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
• 1 1/2 cups diced onion
• 2 carrots, peeled and diced
• 3 (13 3/4-ounce) cans chicken broth
• 1/2 tsp salt
• 2 Tbsp butter
• 1/2 cup light cream or heavy cream
• sour cream, for garnish

Directions:

• In a medium saucepan, combine squash, onion, 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 bowls with a dollop of sour cream, if desired.