Carrot and Butternut Squash Soup
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
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
- 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.
- 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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Reviews
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This is a lovely, mild but flavorful, soup. It's rich and creamy and would be ideal as a first course at Thanksgiving or Christmas or as a light meal for one who want's to snuggle by the fire and watch the snow fall outside (or a warm up after coming in doors or..................). Well you get the picture. If you need any more encouragement just look at the light calorie load! wow. Did I say that it's delicious? the flavors are a comfortable symphony that will last to the last spoon full. If possible use sweet young carrots and not the great big woody old things. This recipe will not disapoint.
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Did make one change in this recipe, but only because it was being shared with 2 vegetarians ~ I substituted some homemade vegetable stock for the chicken broth, & that, I thought, worked out just fine! I particularly enjoyed the subtle flavor combo of the squash, carrot & leek! Many thanks! [Tagged & made in Please Review My Recipe]
Tweaks
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Did make one change in this recipe, but only because it was being shared with 2 vegetarians ~ I substituted some homemade vegetable stock for the chicken broth, & that, I thought, worked out just fine! I particularly enjoyed the subtle flavor combo of the squash, carrot & leek! Many thanks! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com