Carrot and Butternut Squash Soup

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
== Ingredients ==
* 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
== Directions ==
# 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).
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Category:Vegetarian Soup Recipes
Category:Butternut squash Soup Recipes
Category:Carrot Soup Recipes