Butternut Squash and Carrot Soup

– 1 tablespoon butter or margarine – 3 cups peeled, diced butternut squash (about 1 small squash) – 2 cups thinly sliced carrots (4 medium carrots) – ¾ cup thinly sliced leeks or chopped onion


– 2 (14.5 ounce) cans reduced-sodium chicken broth – ¼ teaspoon ground white pepper – ¼ teaspoon nutmeg – ¼ cup regular or fat-free half-and-half or light cream – 1 bunch Fresh tarragon leave

In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. 


Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender 

Place one-third of the squash mixture in a food processor bowl or blender container.  

Cover; process or blend until almost smooth. Repeat with remaining mixture.  

Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. 

Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon.