Squash Soup 2 Recipe

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.