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Butternut Squash and Carrot Soup

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Prep: 30 minutes
Cook: 25 minutes
 
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Butternut Squash and Carrot Soup

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)

Nutrition Facts

  • Calories 82,
  • Total Fat (g) 3,
  • Saturated Fat (g) 2,
  • Monounsaturated Fat (g) 1,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 9,
  • Sodium (mg) 364,
  • Carbohydrate (g) 12,
  • Total Sugar (g) 4,
  • Fiber (g) 2,
  • Protein (g) 3,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 14,
  • Calcium (DV%) 5,
  • Iron (DV%) 4,
  • Starch (d.e.) .5,
  • Vegetables (d.e.) .5,
  • Fat (d.e.) .5,
  • Percent Daily Values are based on a 2,000 calorie diet

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