Butternut Squash and Carrot Soup
ACTIVE: 30 minutes TOTAL: 55 minutes
Two orange veggies combine in a creamy and nutrient-rich fall soup.
1 tablespoon butter
3 cups chopped, peeled butternut squash
2 cups thinly sliced carrots ( 4 medium)
¾ cup thinly sliced leeks or chopped onion
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 sour cream (optional)
Toasted pepitas (pumpkin seeds) (optional)
Fresh tarragon sprigs (optional)
1. In a large saucepan, melt butter over medium heat. Add squash, carrots and leeks
(or onion). Cook, covered, for 8 minutes, stirring occasionally. Add broth, white pepper
and nutmeg. Bring to a boil; reduce heat. Simmer, covered, for 25 to 35 minutes or until
vegetables are very tender. Cool slightly.
2. Transfer one-third of the squash mixture to a food processor or blender. Cover and process or blend until nearly smooth. Transfer to a bowl. Repeat two more times with the
remaining squash mixture. Return all of the squash mixture to saucepan.
3. Bring just to boiling. Stir in half-and-half (or cream); heat through. If desired, garnish
each serving with crème fraîche, pepitas and/or tarragon.
SERVES 6, 1 CUP EACH
Calories 82, Fat 3g (sat 2g), Cholesterol 9mg, Carbs 12g, Fiber 2g, Total sugars 4g,
Protein 3g, Sodium 364mg, Potassium 344mg.