BUTTERNUT AND CARROT SOUP

BUTTERNUT AND CARROT SOUP
Servings: Makes 6 servings
Prep: 30 mins
Total: 55 mins

Ingredients
3 cups peeled, diced butternut squash (about 1 small squash)
2 cups thinly sliced carrot (4 medium)
1 diced green apple
3/4 cup thinly sliced leek or chopped onion
1 tablespoon butter or margarine
2 14-ounce cans reduced-sodium chicken broth ... I USE FRESH BROTH
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
ADD A DASH OF CURRY
1/4 cup half-and-half or light cream...I USE EVAPORATED MILK
Creme frache or dairy sour cream (optional)
Toasted pumpkin seeds (optional)
Fresh tarragon sprigs (optional)

Directions
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 to 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 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 frache, pumpkin seeds, and/or fresh tarragon.
3. Makes 6 servings (6 cups)

Nutrition Facts
Calories 82, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 9 mg, Sodium 364 mg, Carbohydrate 12 g, Total Sugar 4 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 5%, Iron 4%. Exchanges: Vegetable .5, Starch .5, Fat .5.

Rashmi

"Be the change you wish to see in the world" Gandhi