Chilled Squash and Carrot Soup

Directions

1. 1
   In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
2. 2
   Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
3. 3
   In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
4. 4
   Cover & chill until ready to serve.
5. 5
   When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.