Creamy Squash Soup

2 pounds butternut squash, half, peeled, seeded, and cut into 1 inch pieces.

1 I have cups diced onion

2 carrots, peeled and diced.

3 cans chicken broth.

1/2 teaspoon salt.

2 tablespoons butter.

1/2 cup heavy cream.

Sour cream for garnish.

In a medium saucepan, combine squash, onion, carrots, broth and salt.

Simmer, uncovered, until squashes very tender, about 40 minutes.

Purée the soup in a blender or food processor with butter.

Add a spoonful of sour cream, if desired.