Ingredients:

1 tablespoon butter

3 cups peeled, diced butternut squash

2 cups thinly sliced carrots

¾ cup chopped onion

2 (14.5 ounce) cans reduced-sodium chicken broth

¼ teaspoon ground pepper

¼ cup half-and-half

Directions:

Melt butter in a large saucepan over medium heat. Add squash, carrots and onion to pan. Cook, covered, for 8 minutes, stirring occasionally. Add broth, bring to a boil and reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.

Put one-third of the squash mixture in a food processor or blender. Cover and process until almost smooth. Repeat with remaining mixture, then return to saucepan. Add pepper, then bring just to boiling. Add half-and-half and heat through. It’s ready to serve!