Ingredients

• 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)

Directions

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)