creamy butternut squash soup

6 cups butternut squash, cubed
3 cups beef broth
2 cups carrots, sliced
1 medium onion, diced
2 cups sour cream
4 tbsp paprika
1 tbsp cinnamon
1 tsp nutmeg
2 tbsp margarine
salt and pepper to taste

In a large soup pot melt margarine, add onions, sautee until cooked. Pour in beef broth, add squash and carrots, bring to boil, let boil until squash and carrots are easily mashed with a fork. Remove from pot, place in blender, blend until smooth. Return squash mixture to pot. Add sour cream, paprika, cinnamon, and nut meg. Let simmer for 15 mins. Salt and pepper to taste. Makes 15 1-cup servings.

Number of Servings: 15

Recipe submitted by SparkPeople user VIPER-83.