Recipes and Cooking Butternut Squash and Carrot Soup 4.1 (114) 8 Reviews This creamy carrot squash soup is a wonderful side dish option (that's healthy!) for your family to help load up on veggies. Top with toasted pumpkin seeds for texture contrast and to make each bowl of the butternut squash and carrot soup look gourmet. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 25 mins Total Time: 55 mins Servings: 6 Yield: 6 side-dish servings Jump to Nutrition Facts Ingredients 3 cup peeled, diced butternut squash (about 1 small squash) 2 cup thinly sliced carrots (4 medium) ¾ cup thinly sliced leek or chopped onion 1 tablespoon butter or margarine 2 14.5 ounce cans reduced-sodium chicken broth ¼ teaspoon ground white pepper ¼ teaspoon ground nutmeg ¼ cup half-and-half or light cream Crème fraîche or dairy sour cream (optional) Toasted pumpkin seeds (pepitas) (optional) Fresh tarragon sprigs (optional) Directions 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 crème fraîche, pumpkin seeds, and/or fresh tarragon. Kritsada Panichgul Rate it Print Nutrition Facts (per serving) 82 Calories 3g Fat 12g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 82 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 9mg 3% Sodium 364mg 16% Total Carbohydrate 12g 4% Total Sugars 4g Protein 3g Vitamin C 8.3mg 42% Calcium 50.5mg 4% Iron 0.7mg 4% Potassium 344mg 7% Folate, total 20.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.