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Butternut Squash & Carrot Soup

Ingredients:

3 cups peeled, diced butternut squash
2 cups thinly sliced carrots
3/4 cup thinly sliced leek or chopped onion
1 tablespoon butter
3-4 cups vegetable or chicken broth (or enough broth to cover veggies)
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/4 cup half & half or light cream

Directions:

1. In a large covered saucepan cook squash, carrots, 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.
3. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Or use an immersion blender.
4. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme fraiche, pumpkin seeds, and/or fresh tarragon.