This creamy carrot squash soup is a wonderful side dish option (that’s healthy!)
for your family to help load up on veggies.
A comforting bowl of this creamy vegetable soup and agarden-fresh saladmake an ideal lunch or light supper.
Credit: Kritsada Panichgul
Top the finished bowl with a swirl ofcreme fraicheand toasted pumpkin seeds for texture contrast.
Bring to boiling; reduce heat.
Simmer, covered, for 25 to 35 minutes or until vegetables are very tender.
Puree and Serve
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 the mixture to saucepan.
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.
Divide the cooled soup or stew among shallow containers.
Cover and refrigerate for up to 3 days.
To freeze butternut squash soup, divide the cooled soup or stew among shallow freezer-safe containers.
Freeze this soup for up to 3 months.
2,000 calories a day is used for general nutrition advice.
