Butternut Squash and Carrot Soup
Recipe from Better Homes and Gardens

This creamy vegetable soup is a wonderful low-fat recipe option for your family. Top with toasted pumpkin seeds for an added treat.


Butternut Squash and Carrot Soup

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Servings: Makes 6 servings
Prep Time: 30 mins
Total Time: 55 mins
Related Categories: Butternut Squash, Butternut Squash Soup, Low Calorie, Low Carb, Low Fat, Low Sodium
 
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Ingredients
  • 3  cups
    peeled, diced butternut squash (about 1 small squash)
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  • 2  cups
    thinly sliced carrot (4 medium)
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  • 3/4  cup
    thinly sliced leek or chopped onion
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  • 1  tablespoon
    butter or margarine
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  • 2  14-ounce cans
    reduced-sodium chicken broth
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  • 1/4  teaspoon
    ground white pepper
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  • 1/4  teaspoon
    ground nutmeg
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  • 1/4  cup
    half-and-half or light cream
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  •  
    Creme frache or dairy sour cream (optional)
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  •  
    Toasted pumpkin seeds (optional)
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  •  
    Fresh tarragon sprigs (optional)
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Directions
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 creme frache, pumpkin seeds, and/or fresh tarragon.
3.
Makes 6 servings (6 cups)
Nutrition information
Calories 82, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 9 mg, Sodium 364 mg, Carbohydrate 12 g, Total Sugar 4 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 5%, Iron 4%. Exchanges: Vegetable .5, Starch .5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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Serve this velvety soup made with pureed butternut squash and apple as a first course to autumn meal.

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