750 g butternut squash, peeled, seeded & cubed 3 cup
1 can chicken broth (14 oz / 398 ml)
2 medium carrots, sliced
1 medium onion, chopped
salt to taste
125 ml evaporated milk 1/2 cup
50 ml sour cream 1/4 cup
In a large saucepan; combine squash, broth, carrots, onions and salt. Bring to boil. Reduce heat, cover, and simmer for 15 to 20 minutes or until vegetables are very tender. Remove from heat.
Using hand held blender; puree mixture. Stir in milk. Heat just until hot enough. Garnish with sour cream.
Serves: 4