Paula Deen's Creamy Butternut Squash Soup Recipe
This Paula Deen’s creamy butternut squash soup is very nourishing and tasty at the same time. Try this recipe to make your taste buds fall in love with this soup.
- 2 Carrots (diced)
- 1 Onion (diced)
- 3 cans chicken broth
- 2 lb butternut squash
- 1/2 cup Light Cream
- 1/2 teaspoon salt
Heat the saucepan and add butternut squash to it.
Add carrots, onion, chicken broth and salt to it.
Simmer the veggies and the soup for about 40 minutes.
Put the puree in a food processor, add 2 tablespoon butter to it.
Blend it well for about a minute, add light cream to it.
The Paula Deen creamy butternut squash soup is ready to serve.
Serving: 490g | Calories: 200kcal | Carbohydrates: 34g | Protein: 8.4g | Fat: 7g | Saturated Fat: 3.3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 480mg | Potassium: 930mg | Fiber: 7.6g