Ingredients
1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups)1 can (14-1/2 ounces) chicken or vegetable broth2 medium carrots, sliced1 medium onion, chopped1/4 teaspoon salt1/2 cup fat-free evaporated milk3 tablespoons reduced-fat sour cream
Preparation
In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.
