Appetizers / Soups / Salads

Butternut Squash and Carrot Soup is for Soup.

Butternut Squash and Carrot Soup takes 30 minutes to prepare.

Butternut Squash and Carrot Soup takes 25 minutes to cook.

Butternut Squash and Carrot Soup makes 6 servings.

The ingredients for Butternut Squash and Carrot Soup are:

3 cups peeled, diced butternut squash
2 cups thinly sliced carrot
3/4 cup thinly sliced leek (or onion)
1 Tbsp margarine
2 14-ounce cans vegetable broth
1/4 tsp ground white pepper
1/4 tsp ground nutmeg
1/4 cup half-and-half or light cream
sour cream garnish (optional)
toasted pumpkin seed garnish (optional)

Here is how you make Butternut Squash and Carrot Soup:

1. In a large covered saucepan cook squash, carrot, and leek in hot margarine over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25-35 minutes or until veggetables are very tender. Cool slightly.2. Place one-third of the squash mixture in a food processor or blender. Cover and process until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add pepper and nutmeg; bring just to boiling. Add half-and half; heat through. If desired, garnish each serving with sour cream, or pumpkin seeds.Number of Servings: 6Recipe submitted by SparkPeople user STLGRANMA.

The nutritional information for Butternut Squash and Carrot Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 100.2

• Total Fat: 3.3 g
• Cholesterol: 3.7 mg
• Sodium: 620.3 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 1.4 g
• Protein: 1.8 g