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JenHall

Butternut Squash and Carrot Soup

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Rate this recipe 4.6/5 (20 Votes)

Ingredients

  • 3 cups peeled, diced butternut squash (about 1 small squash)
  • 2 cups thinly sliced carrots (4 medium)
  • 3/4 cup thinly sliced leek or chopped onion
  • 1 tablespoon butter or margarine
  • 2 14 1/2ounce cans reduced-sodium chicken broth
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup half-and-half or light cream
  • Creme fraiche or dairy sour cream (optional)
  • Toasted pumpkin seeds (pepitas) (optional)
  • Fresh tarragon sprigs (optional)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1


1. In a large covered saucepan cook squash, carrots, 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 the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme fraiche, pumpkin seeds, and/or fresh tarragon.



Nutrition Facts (Butternut Squash and Carrot Soup) Servings Per Recipe 6,
cal. (kcal) 82,
Fat, total (g) 3,
chol. (mg) 9,
sat. fat (g) 2,
carb. (g) 12,
Monosaturated fat (g) 1,
fiber (g) 2,
sugar (g) 4,
pro. (g) 3,
vit. A (IU) 5199,
vit. C (mg) 8,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 20,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 364,
Potassium (mg) 344,
calcium (mg) 50,
iron (mg) 1,
Vegetables () 1,
Starch () 1,
Fat () 1,
Percent Daily Values are based on a 2,000 calorie diet

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