Butternut Squash and Carrot Soup
Butternut Squash and Carrot Soup
Prep Time: 30 minutes
Cook Time: 25 minutes
3 c peeled, diced butternut squash
2 c thinly sliced carrot
3/4 c thinly sliced leek or chopped onion
1 Tbsp butter
2 14-oz cans reduced-sodium chicken broth
1/4 tsp white pepper
1/4 tsp nutmeg
1/4 c half & half or light cream
Toasted pumpkin seeds (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 tender. Cool slightly.
2. Place 1/3 of 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 the saucepan. Add white pepper and nutmeg; bring just to boiling. Add half & half; heat through. If desired, garnish each serving with pumpkin seeds.
Yield: 6 servings
I didn't use the pumpkin seeds. I think toasting them completely freaked me out...It was still good, it just could have used a crunch.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment