Chilled Squash and Carrot Soup

• 1 12 lbs butternut squash, peeled, seeded, cubed (about 3 cups)
• 1 (14 1/2 ounce) can vegetable broth
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 14 teaspoon salt
• 12 cup fat-free evaporated milk
• 3 tablespoons reduced-fat sour cream

1. In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
2. Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
3. In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
4. Cover & chill until ready to serve.
5. When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.

butternut squash, vegetable broth, carrots, onion, salt, milk, sour cream

Taken from www.food.com/recipe/chilled-squash-and-carrot-soup-367592 (may not work)