Butternut Squash and Carrot Soup
INGREDIENTS
3 cups peeled, diced butternut squash (about 1 small squash)
2 cups thinly sliced carrot (4 medium)
¾ cup thinly sliced leek or chopped onion
1 tablespoon butter or margarine
2¼ ounce cans reduced-sodium chicken broth
¼ teaspoon ground white pepper
¼ teaspoon ground nutmeg
¼ cup half-and-half or light cream
Crème fraiche or dairy sour cream (optional)
Toasted pumpkin seeds (optional)
Fresh tarragon sprigs (optional)
DIRECTIONS
1. In a large covered saucepan cook squash, carrot, and leek in hot
butter over medium heat about 8 minutes, stirring occasionally. Add
broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35
minutes or until vegetables are very tender. Cool slightly.
2. Place one-third of the squash mixture in a food processor or
blender. Cover and process or blend until almost smooth. Repeat with
remaining squash mixture. Return all of mixture to saucepan. Add white
pepper and nutmeg; bring just to boiling. Add half-and-half; heat
through. If desired, garnish each serving with crème fraiche,
pumpkin seeds, and/or fresh tarragon.
3. Makes 6 servings (6 cups)
