Butternut Squash and Carrot Soup

Name: Butternut Squash and Carrot Soup
Total time: 50 min
Ingredients: 1 tablespoon butter or margarine; 3 cups peeled, diced butternut squash (about 1 small squash); 2 cups thinly sliced carrots (4 medium carrots); ¾ cup thinly sliced leeks or chopped onion; 2 (14.5 ounce) cans reduced-sodium chicken broth; ¼ teaspoon ground white pepper; ¼ teaspoon nutmeg; ¼ cup regular or fat-free half-and-half or light cream; 1 bunch Fresh tarragon leaves

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Total: 50 minutes

Author : Diabetic Living Magazine

Ingredients

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1 tablespoon butter or margarine3 cups peeled, diced butternut squash (about 1 small squash)2 cups thinly sliced carrots (4 medium carrots)¾ cup thinly sliced leeks or chopped onion2 (14.5 ounce) cans reduced-sodium chicken broth¼ teaspoon ground white pepper¼ teaspoon nutmeg¼ cup regular or fat-free half-and-half or light cream1 bunch Fresh tarragon leaves

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Instructions

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Step 1

In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender.

Step 2

Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.