Butternut Squash and Carrot Soup

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Butternut Squash and Carrot Soup
Butternut Squash and Carrot Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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).

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