Butternut Squash and Carrot Soup
- In a large covered saucepan cook squash, carrots, 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 the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme fraiche, pumpkin seeds, and/or fresh tarragon.
Nutrition Facts (Butternut Squash and Carrot Soup)
- Per serving:
- 82 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 9 mg chol.,
- 364 mg sodium,
- 12 g carb.,
- 2 g fiber,
- 4 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
62oceanview 81 Days Ago
Fabulously-rich taste. Only omitted tarragon since I did not have any. Added a swirl of pumpkin seed oil with toasted seeds & creme fraiche. Soul-satisfying and crowd-pleasing soup that is so easy to make!
Hannah Eychner 104 Days Ago
This was very simple and so delicious! I put it all in my blender and blended in 1 quick session. Also added a bit of salt, pepper, and Tony's for a bit of spice. This was perfect! Can't wait to make it again.
Deb Deubell 1189 Days Ago
I made this many times, so easy & all my family & friends come over to eat.
Anna D 1206 Days Ago
This is a fantastic soup recipe. Also freezes well.