First chop up 3 cups of butternut squash, slice 2 cups of carrots and 3/4 cup of thinly sliced onion.
Add these vegetables to 1 T. of butter in a saucepan. On medium heat, let these cook for 8 minutes covered, stirring occasionally. Add 2 14 oz. cans of chicken broth and bring it to boiling. Reduce the heat and simmer covered for 25 to 35 minutes or until the vegetables are tender.
Place half of the vegetable mixture in your blender or food processor and blend until almost smooth. Repeat with the other half.
When it's all blended return the mixture to the sauce pan. Add 1/2 t. pepper and 1/4 t. nutmeg and bring just to boiling. Add 1/4 c. of half-and-half or light cream. Heat through, if desired garnish each serving with a favorite herb or roasted pumpkin seeds. I paired this with some hot, cheesy tuna melts and it was a fantastic end to a chilly day. Enjoy!
Butternut Squash and Carrot Soup
3 C peeled, diced butternut squash (abt 1 small)
2 C thinly sliced carrot (4 medium)
3/4 C thinly sliced onion
1 T. butter
2 14-oz cans chicken broth
1/2 t. pepper
1/4 t. nutmeg
1/4 c. half-and-half or light cream
Roasted pumpkin seeds or herbs (optional)
1. In a large covered saucepan cook squash, carrot, and onion in hot butter over med heat about 8 mins, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered for 25-35 mins or until vegetables are tender.
2. Place half of the squash mixture in a blender or food processor. Blend until almost smooth. Repeat with the other half. Return all the mixture to the saucepan. Add pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with pumpkin seeds.
From Better Homes and Gardens New Cookbook