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Butternut Squash and Carrot Soup

  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 25 mins

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)

  • Per serving:
  • 82 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 9 mg chol. ,
  • 364 mg sodium ,
  • 12 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 3 g pro.

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