Butternut Squash Soup

As the leaves on the trees fade from cool shades of green to warm hues of golden yellow, orange, and red, my taste buds start yearning for cozy, comfort foods like my favorite fall soup ingredient - butternut squash. 

I made this creamy soup about a month ago from scratch and have not been able to stop craving it.  This afternoon, my granny called me up and asked me how to make it and she brought over a big bowl of it to soothe my aching mouth and hungry tummy.  She also brought over some homemade cornbread.  Yum!

Here is the recipe I made:

Ingredients:

• 2 - 2 1/2 lbs. butternut squash, peeled, seeded, and cut into 1" pieces
• 1 1/2 c. diced onion
• 2 carrots, peeled and diced
• 3 - 13 3/4 oz. cans chicken broth
• 1/2 tsp. salt
• 2 Tbsp. butter
• 1/2 c. light or heavy cream
• Sour cream, for garnish

Directions:

In a medium saucepan, combine butternut squash, onion, carrots, broth, and salt.  Simmer, uncovered, until butternut squash is very tender, about 40 minutes. 
Puree soup in a blender or food processor with the butter.  Whisk cream into soup.
Serve with a dollop of sour cream or sprinkle with nutmeg, if ya like.