Carrot and Butternut Squash Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain
- Serves: 4
- low-fat cooking spray
- 3 cups peeled and diced butternut squash
- 2 cups carrots, peeled and thinly sliced
- 1 large leek, white and tender green parts only, thinly sliced
- 2 x 14½ oz cans low-sodium chicken stock
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon nutmeg
- ¼ cup 1% milk
- salt to taste
- sprig of rosemary for garnish
- Spray a large saucepan with low-fat cooking spray and heat pan to medium-high heat.
- Add squash, carrots and leeks and cook, uncovered for 7–8 minutes, stirring occasionally.
- Add broth, pepper, and nutmeg then bring to a boil.
- Reduce heat to low and simmer, covered for 30 minutes or until vegetables are tender.
- Place a third of the soup mixture in a food processor, cover and process until smooth.
- Repeat with remaining soup and then return to saucepan.
- Bring to boiling, reduce heat then stir in milk.
- Add salt to taste.
- Serve soup garnished with a sprig of rosemary (optional).