Carrot and Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Nice dose of betacarotin. Ingredients:
1 tablespoon butter |
3 cups butternut squash, peeled and diced |
2 cups carrots, thinly sliced |
3/4 cup leek, thinly sliced |
30 ounces chicken broth |
1/4 teaspoon white pepper |
1/4 teaspoon nutmeg |
1/4 cup heavy cream |
6 sprigs fresh tarragon |
Directions:
1. melt butter in large saucepan over medium heat. Add squash, carrots and leeks; cover and cook 8 minutes, stirring occasionally. Add broth; bring to boil. Reduce heat, cover and simmer 25 minutes or until vegetables are very tender.
2. Puree mixture in batches in blender, return to saucepan. Add pepper and nutmeg; bring to simmer. Add bream; heat through. Ladle into soup bowls. Garnish with tarragon.
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