Sunday, December 4, 2011

The Season for Soup: Butternut Squash and Carrot Soup

If you have not noticed already, Mr. PT are big soup eaters in these colder months.  They are comforting, easy to make, and long lasting.  The perfect winter meal.

Here is another squash variety to try!  This one includes carrots, giving it an extra healthy boost.

You will need:
-3 cups peeled, diced butternut squash (about 1 small squash)
-2 cups thinly sliced carrot (4 medium)
-3/4 cup thinly sliced leek or chopped onion
-1 tbs butter or margarine
-2 14 oz cans reduced sodium chicken broth
-1/4 tsp ground white pepper (I used black and it was fine)
-1/4 tsp ground nutmeg
-1/4 cup light cream or milk

In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally.

Add broth.  Bring to boiling; reduce heat.  Simmer covered for 25-25 minutes, or until vegetables are very tender.  Cool slightly.

Place 1/3 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 mixture to saucepan.  Add white pepper and nutmeg; bring just to boiling.  Add light cream or milk, heat through.  Garish with pumpkin seeds and/or tarragon.  Serve with a nice, crusty bread.  Curl up next to the fire, turn on that football game and enjoy!

Combine with a day off...if you are an avid exerciser it's very important to give your muscles a day to recuperate.  Allowing your body the chance to rest will result in better workouts and a better functioning you.

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