Creamy Squash Soup Recipe courtesy Paula Deen

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 with a dollop of sour cream, if desired. 

Optional: One apple, added with squash.  2 tsp Penzey's Fox Point seasoning

This freezes well right before the addition of the cream and I have served it without the cream to guests that are lactose-intolerant.