Carrot and Butternut Squash Soup Recipe

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Ingredients:

Serving

1 tbsp butter
3 cups butternut squash, peeled and diced
2 cups carrots, thinly sliced
3/4 cup leek, thinly sliced
30 oz chicken broth
1/4 tsp white pepper
1/4 tsp nutmeg
1/4 cup heavy cream
6 sprigs fresh tarragon

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.58 Kcal (417 kJ)
Calories from fat	34.6 Kcal
		% Daily Value*
Total Fat	3.84g	6%
Cholesterol	11.94mg	4%
Sodium	555.84mg	23%
Potassium	540.39mg	11%
Total Carbs	14.78g	5%
Sugars	4g	16%
Dietary Fiber	2.99g	12%
Protein	1.63g	3%
Vitamin C	28.9mg	48%
Vitamin A	1.2mg	38%
Iron	1.1mg	6%
Calcium	74mg	7%

Amount Per 100 g
Calories	36.38 Kcal (152 kJ)
Calories from fat	12.64 Kcal
		% Daily Value*
Total Fat	1.4g	6%
Cholesterol	4.36mg	4%
Sodium	203.09mg	23%
Potassium	197.44mg	11%
Total Carbs	5.4g	5%
Sugars	1.46g	16%
Dietary Fiber	1.09g	12%
Protein	0.59g	3%
Vitamin C	10.5mg	48%
Vitamin A	0.4mg	38%
Iron	0.4mg	6%
Calcium	27mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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