Butternut Carrot Soup

May 26, 2017


  • 3 cups peeled, diced butternut squash (about 1 small squash)
  • 2 cups thinly sliced carrot (4 medium)
  • 3/4 cup thinly sliced leek or chopped onion
  • 1 tbsp butter or margarine
  • 2 14-ounce cans reduced sodium chicken broth
  • 1/4 tsp ground white pepper
  • 1/4 cup half and half or light cream
  • Creme Fraiche or dairy sour cream (optional)
  • toasted pumpkin seeds (optional)
  • Fresh tarragon sprigs (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 25-35 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 the 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 Fraiche, pumpkin seeds, and/or fresh tarragon.