Chilled Squash and Carrot Soup

Serves 4

• 1½ lbs. butternut squash, peeled, seeded and cubed (about 3 cups)
• 1 (14½ oz.) can chicken broth
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 1/4 tsp. salt
• 1/2 cup fat-free evaporated milk
• 3 Tbsp. reduced-fat sour cream

In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from heat; cool. In a blender or food processor, puree mixture in batches (too much for 1 container). Transfer to a bowl; stir in milk. Cover and chill until serving. Garnish with sour cream.