Butternut Squash and Carrot Soup
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- 3 c. peeled, diced butternut squash (about 1 small squash)
- 2 c. thinly sliced carrot (4 medium)
- 3/4 c. thinly sliced leek or chopped onion
- 1 T. butter or margarine
- 2 14 oz. cans reduced-sodium chicken broth
- 1/4 t. ground white pepper
- 1/4 t. ground nutmeg
- 1/4 c. light cream
- Dairy sour cream (optional)
- Toasted pumpkin seeds (optional)
- Fresh tarragon sprigs (optional)
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.
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 light cream; heat through. If desired, garnish each serving with sour cream, pumpkin seeds, and/or fresh tarragon.
Makes 6 servings (6 cups).