Two Days Before Thanksgiving

I spent most of my the day in the kitchen. Cooking, baking and brining.

"Holiday Soup" (Butternut Squash Soup with Cream)
~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

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.