Dinner
Butternut Squash and Carrot Soup
Butternut squash and carrots simmer with leeks in savory broth until tender. Blended smooth with a whisper of nutmeg and finished with silky half-and-half, the soup tastes rich and comforting, each spoonful carrying a gentle, fragrant hint of tarragon.
- Total
- 48 min
- Prep
- 15 min
- Cook
- 33 min
- Serves
- 6
Nutrition per Serving
- Calories
- 82
- Protein
- 3g
- Carbs
- 12g
- Fat
- 3g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 364mg
Ingredients
- 1 tbsp butter or margarine
- 3 cup peeled, diced butternut squash (about 1 small squash)
- 2 cup thinly sliced carrots (4 medium carrots)
- 3/4 cup thinly sliced leeks or chopped onion
- 2 (14.5 ounce) cans reduced-sodium chicken broth
- 1/4 tsp ground white pepper
- 1/4 tsp nutmeg
- 1/4 cup regular or fat-free half-and-half or light cream
- 1 bunch Fresh tarragon leaves
Instructions
- In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.
- Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.