- 3 cups peeled, diced butternut squash (about 1 small squash)
- 2 cups thinly sliced carrot (4 medium)
- 3/4 cup thinly sliced leek or chopped onion
- 1 tablespoon butter or margarine
- 2 14-ounce 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
- Crème fra��che or dairy sour cream (optional)
- Toasted pumpkin seeds (optional)
- Fresh tarragon sprigs (optional)
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 fra��che, pumpkin seeds, and/or fresh tarragon.
3. Makes 6 servings (6 cups)
It's very healthy (only 80 calories and 3 grams of fat per serving). Here's the link: http://www.bhg.com/recipe/soups/butternut-squash-and-carrot-soup/