Name: Fall Butternut Squash & Carrot Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 2 pounds butternut squash (, peeled and cubed); 3 medium or 2 large carrots (, chopped); 1/2 medium sweet or yellow onion chopped; 2 celery stalks (, diced); 2 cups chicken or vegetable broth (, low sodium); 1/2 cup half and half or milk or soy milk; salt & fresh pepper to taste; roasted butternut squash seeds ((optional))