Butternut Squash Soup

Try this simple and delicious butternut squash soup! It is perfect for the fall weather, with all the ingredients ready to harvest from your garden or the farmer's market. It is hearty, earthy and a wonderful way to get warm on a cool fall day. Let me know how you enjoy it in the comment section below!

Prep: 30 minutes   |   Cook: 25 minutes   |   Makes: 6 servings

Ingredients:

1 butternut squash, peeled and diced

4 medium sliced carrots

1 chopped onion

1 tablespoon unsalted butter

1 950ml box organic chicken broth

1/4 teaspoon ground white pepper

1/4 teaspoon organic ground nutmeg

1/4 cup lactose-free half-and-half cream

Optional: toasted pumpkin seeds

Directions:

1) In a large covered pot over medium heat melt butter and add the squash, carrots and onion. Stir frequently for about 8 minutes. Add the chicken broth and bring to a boil. Reduce the heat and cover for 25 to 35 minutes, or until the vegetables are soft.

2) Use a handheld blender to puree all the ingredients right in the pot. You can also use a food processor or stand-alone blender.

3) Add pepper, nutmeg and cream. Bring to a boil.

4) If desired, add toasted pumpkin seeds as garnish.

If you have any feedback or questions about this Butternut Squash Soup recipe, please leave a comment below or contact us here. This recipe has been adapted from Better Homes and Gardens: New Cook Book, Celebrating the Promise, Limited Edition, 2007.