Tuesday, October 12, 2010

Butternut Squash and Carrot Soup

This was the most favorite recipe I've tried recently - perfect for a fall dinner! I saw a beautiful display of butternut squash at the supermarket, and bought one, but wasn't sure what to do with it. Try this soup - it's great! And only 82 calories per serving and low-fat!!!

Butter Nut Squash and Carrot Soup (courtesy of Better Homes & Gardens)


  • 3 cups peeled, diced butternut squash (about 1 small squash)
  • 2 cups thinly sliced carrot (4 medium)
  • 3/4 cup thinly sliced leek or chopped onion
  • 1 tablespoon butter or margarine
  • 2 14-ounce cans reduced-sodium chicken broth
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg (** I used cinnamon because that's what I had on hand)
  • 1/4 cup half-and-half or light cream (** I actually used 2% milk and it came fine!)
  • Optional Toppings/Garnish: Crème fraiche or dairy sour cream, Toasted pumpkin seeds, Fresh tarragon sprigs


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 crème fra¿¿che, pumpkin seeds, and/or fresh tarragon.

3. Makes 6 servings (6 cups)

Nutrition Facts: Calories82,Total Fat (g)3,Saturated Fat (g)2,Monounsaturated Fat (g)1,Cholesterol (mg)9,Sodium (mg)364,Carbohydrate (g)12, Total Sugar (g)4,Fiber (g)2,Protein (g)3,Vitamin C (DV%)14,Calcium (DV%)5,Iron (DV%)4,Starch (d.e.).5,Vegetables (d.e.).5,Fat (d.e.).5,

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