Butternut Squash Soup

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces

1 1/2 cups diced onion

2 carrots, peeled and diced

3 (13 3/4-ounce) cans chicken broth

1/2 teaspoon salt

2 tablespoons butter

1/2 cup light cream or heavy cream

Sour cream, for garnish

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.