| | Directions | | In large saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until soft. Add carrot, squash, salt; stir in chicken stock. Cover and bring to a boil. Reduce heat and simmer 40 minutes or until vegetables are tender. Puree in blender, in batches, if necessary, until smooth. Return to saucepan. Stir in butter, heavy cream. Heat through. Garnish with sour cream. |
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| Ingredients | | - |  | 3 cans chicken stock |
| - | | 1/2 teaspoon Salt |
| - | | 2 carrots, peeled and chopped |
| - | | 1 onion, chopped (large) |
| - | | 2 pounds butternut squash, peeled and chopped |
| - | | 2 tablespoons butter |
| - | | 2 cups heavy cream |
| - | | Sour cream |
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