Butternut Squash and Carrot Soup
This elegant and smooth squash soup recipe gives you more than your daily quota for vitamin A in just one bowl. Source: Diabetic Living Magazine
Ingredients
Directions
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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.
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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.
Nutrition Facts
1 1/2 vegetable, 1/2 starch, 1/2 fat