Ingredients
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3 cup peeled, diced butternut squash (about 1 small squash)
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2 cup thinly sliced carrots (4 medium)
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¾ cup thinly sliced leek or chopped onion
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1 tablespoon butter or margarine
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2 14.5 ounce cans reduced-sodium chicken broth
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¼ teaspoon ground white pepper
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¼ teaspoon ground nutmeg
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¼ cup half-and-half or light cream
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Crème fraîche or dairy sour cream (optional)
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Toasted pumpkin seeds (pepitas) (optional)
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Fresh tarragon sprigs (optional)
Directions
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In a large covered saucepan cook squash, carrots, 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.
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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 crème fraîche, pumpkin seeds, and/or fresh tarragon.
Nutrition Facts (per serving)
| 82 | Calories |
| 3g | Fat |
| 12g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 82 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 2g | 10% |
| Cholesterol 9mg | 3% |
| Sodium 364mg | 16% |
| Total Carbohydrate 12g | 4% |
| Total Sugars 4g | |
| Protein 3g | 6% |
| Vitamin C 8.3mg | 9% |
| Calcium 50.5mg | 4% |
| Iron 0.7mg | 4% |
| Potassium 344mg | 7% |
| Folate, total 20.2mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
