In my current state of being a temporary vegetarian I decided to make a new soup last night. Yum! The nutmeg gave it a very distinct flavor so if you don't like that taste I would omit it.
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| Start by cooking your veggies with butter for 8 minutes |
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| Add chicken broth, bring to a boil, and simmer for 25 minutes |
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| Puree in a blender 1/3 at a time. Be careful not to overfill the blender! |
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| eat. yum. |
3 cups peeled, diced butternut squash
2 cups sliced carrots
1 tablespoon butter
2 14 ounce cans of chicken broth
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 cup half and half or light cream
In a large covered pan cook squash, carrots and butter over medium heat for 8 minutes. Stir occasionally. Add chicken broth. Bring to a boil. Simmer 25 to 30 minutes or until veggies are soft.
Blend 1/3 of the mixture at a time and return to the pot. Add pepper, nutmeg, and cream and heat through.
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