butternut squash and carrot soup

As promised, here is the super yummy, easy peasy, good for you soup recipe that I made last night for dinner. If its any indication on how good it is, we have zero leftovers as of this afternoon. :)

Again, because of short winter daylight and my refusal to use the flash when photographing food, there isn't a picture of the finished soup. But, I do give you this pretty little pic of the butternut squash in preparation to being made into soup.

**UPDATE: after posting this picture, it is only now that I realize that I used 4 cups of squash (as indicated by the picture) when directly below the picture the recipe says to use only 3 cups. oops. :)

Butternut Squash and Carrot Soup

3 C peeled, diced butternut squash (about 1 small)*
2 C thinly sliced carrots (~4 medium)
3/4 C thinly sliced leek or chopped onion
1 T butter
2 14oz cans reduced-sodium chicken broth
1/4 tsp ground white pepper
1/4 tsp ground nutmeg
1/4 C half-and-half or light cream**

1. 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 to 35 minutes or until vegetables are tender. Cool slightly.

2. 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 the saucepan. Add white pepper and nutmeg; bring just to boiling. Add half and half (or milk); heat through. If desired, garnish each serving with pumpkin seeds.

*we decided we'd probably roast this first, next time to add a little more depth in the flavor
**I used Sweet P's whole milk because its what I had

Source: Better Homes and Gardens New Cook Book 14th ed.