Creamy Squash Soup

Ingredients

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups onion, diced
2 carrots, diced, peeled and
3 cans (13 3/4-ounce) chicken broth
1/2 teaspoon salt
2 tablespoons 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 wide, shallow bowls with a dollop of sour cream, if desired.