I had a butternut squash from my garden, and some carrots that were getting close to the end of their prime that were all waiting to be used. With the cold weather we have been having lately, I decided to put it all into a soup. This was SO Good! The white pepper made it warm and spicy, but not too much. I can't wait to make this again, it didn't stick around our house for very long! Sorry no picture...it's smooth and orange, use your imagination! ; )
Butternut Squash and Carrot Soup
Recipe adapted from Better Homes and Gardens
3 cups peeled, diced butternut squash (about 1 small squash)
2 cups thinly sliced carrot (4 medium)
3/4 cup thinly sliced leek or chopped onion
1 tablespoon butter or margarine
2 14-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
sour cream (optional)
Toasted pumpkin seeds (optional)
Fresh tarragon sprigs (optional)
1. In a large covered saucepan cook squash, carrot, 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 mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with sour cream, pumpkin seeds, and/or fresh tarragon.
3. Makes 6 servings (6 cups)
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