Creamy Squash Soup

from Paula Deen--yet surprisingly healthful!     Jill Dorrough

2 pounds squash, halved, peeled, seeded, and cut into 1 inch pieces 1 1/2 C diced onion 1 1/2 C carrots, peeled and diced 3 cans chicken broth 1/2 tsp salt 2 T butter 1/2 C light or heavy cream 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. Heat and serve. You can top with toasted walnuts if you're into that kind of thing.