Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup

Ingredients

6 servings

  • 1 tablespoon butter 
  • 3 cups peeled, diced butternut squash (about 1 small squash)
  • 2 cups thinly sliced carrots (4 medium carrots)
  • ¾ cup thinly sliced leeks or chopped onion
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon nutmeg
  • ¼ cup regular or fat-free half-and-half or light cream
  • Fresh tarragon leaves (optional)

Preparation

Prep: 15 min

Ready: 50 min

  1. In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook, covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.
  2. Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.