Carrot and Butternut Squash Soup

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Total Time
40mins
Prep
15 mins
Cook
25 mins

Nice dose of betacarotin.

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Ingredients

Nutrition

Directions

  1. melt butter in large saucepan over medium heat. Add squash, carrots and leeks; cover and cook 8 minutes, stirring occasionally. Add broth; bring to boil. Reduce heat, cover and simmer 25 minutes or until vegetables are very tender.
  2. Puree mixture in batches in blender, return to saucepan. Add pepper and nutmeg; bring to simmer. Add bream; heat through. Ladle into soup bowls. Garnish with tarragon.