Carrot and Butternut Squash Soup

Carrot and Butternut Squash Soup

Time: 15 prep, 30 to cook

Servings: 4

From: Judy S.

Ingredients:

1 Tbsp. butter or margarine

3 c. peeled, diced butternut squash (@ 1 small squash)

2 c. thinly sliced carrots (@ 4 med. Carrots)

¾ c. thinly sliced leeks or chopped onion

2 14 oz. cans reduced-sodium chicken broth

¼ tsp. ground white pepper

¼ tsp nutmeg

¼ c. - ½ c. regular or fat free half and half or light cream

Directions: 

Melt butter in large saucepan over medium heat. Add squash, carrots, and leeks. Cover and cook 8 min. Stir occasionally. Add broth, bring to a boil. Reduce heat simmer 25 min or until vegetables are very tender and soft.

Puree mixture in batches in food processor or blender. Return to sauce pan. Add pepper and nutmeg. Add half and half, heat through. Serve with toast.

Notes:

Leeks are a lot less powerful so if you want more flavor, add the onion instead of the leeks. I have only tried the leeks and I thought it was just fine. Instead of white pepper you can use a little less black pepper. Nutmeg is powerful you can put in a little less if you think it will be too overpowering. If you do not want to serve it right away, wait to put in the cream. Just before serving pour soup in a saucepan and add the cream. Heat on med until warm enough. Do not boil.