Amy's Creamy Butternut Squash Soup

I found this recipe about two years ago and it is hands down the best Butternut Squash soup I have ever had. Butternut squash can be a little tedious to work with, but this is a great year-round soup that can be served as a main course or as a side dish with an entrée J

Ingredients
· 2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
· 1 ½ cups diced onion
· 2 carrots, peeled and diced
· 3 (13 ¾ -ounce) cans chicken broth
· 1/2 teaspoon salt
· 2 tablespoons butter
· 1/2 cup light cream or heavy cream
· Pepper, to taste
· Sour cream, for garnish
Directions
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 45 minutes. 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.Creamy Butternut Squash Soup