- 1 1/2 pounds butternut squash, peeled, seeded and cubed
- 1 (14.5 ounce) can chicken broth
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 1/4 teaspoon salt
- 1/2 cup fat-free evaporated milk
- 3 tablespoons reduced fat sour cream
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.