Seeing as it is still chilly here and the weather is damp and rainy, I figured I would brighten my spirits with a wonderful soup. I made up a batch of Butternut Squash – Carrot Soup. It’s very simple to make, mind you all the cutting can be a little time consuming, but all worth the effort.
BUTTERNUT SQUASH-CARROT SOUP
- 3 Cups peeled, diced butternut squash (medium sized)
- 2 Cups thinly sliced carrot (about 3 large carrots)
- 1 medium onion (I grate it right into the pot, you can also slice it thinly)
- 1 Tblsp. Butter or margarine
- 28oz reduced sodium chicken broth
- 1/4 tsp. ground white pepper
- 1/4 tsp. ground nutmeg
- 1/4 Cup half & half or light cream
- Sour Cream (optional)
Method: In a large saucepan add butter, the diced butternut squash, sliced carrots and the sliced onion. Cook on medium heat for approximately 8 minutes, stirring often to coat the vegetables with the butter. Add the chicken broth and cover. Bring to a boil, then reduce heat, simmer covered for 25-35 minutes or until the vegetables are very tender, soft. Cool slightly. Place about a 1/3 of the mixture in a blender (or food processor), cover and blend until smooth. Repeat with the remaining squash mixture. Return all the of the blended squash mixture to the saucepan. Add the pepper and the nutmeg, bring just to boiling and add the half & half (or light cream). Heat through. Garnish with a dollop of sour cream (or even some fresh tarragon?). Serve with a crusty bread or some melba crisps. Serves 6.