SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Butternut Squash and Carrot Soup

Makes: 6 servings
Serving size: 1 cup Yield: 6 side-dish servings
Prep 30 mins Cook 25 mins
Butternut Squash and Carrot Soup
Ingredients
  • 3  cups  peeled, diced butternut squash (about 1 small squash)
  • 2  cups  thinly sliced carrots (4 medium)
  • 3/4  cup  thinly sliced leek or chopped onion
  • 1  tablespoon  butter or margarine
  • 2 14 1/2 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
  •  Creme fraiche or dairy sour cream (optional)
  •  Toasted pumpkin seeds (pepitas) (optional)
  •  Fresh tarragon sprigs (optional)
Directions

1. 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.

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 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 82,
  • Fat, total (g) 3,
  • chol. (mg) 9,
  • sat. fat (g) 2,
  • carb. (g) 12,
  • Monosaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 3,
  • vit. A (IU) 5199,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 364,
  • Potassium (mg) 344,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Vegetables () 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe