2 pounds 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 teaspoon salt 2 tablespoons butter 1/2 cup light cream or heavy cream Sour cream, for garnish 4 servings View Full Recipe
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