Carrot And Butternut Squash Soup - cooking recipe

Ingredients

1 Tbsp. butter
3 c. butternut squash, cut in 1/2-inch pieces
2 c. thinly sliced carrots
3/4 c. chopped onion
2 (14 1/2 oz.) cans chicken broth
1/4 tsp. white pepper
1/4 tsp. nutmeg
1/4 c. half and half cream

Preparation

Melt butter in large saucepan on medium heat.
Add squash, carrots and onion; cover and cook 8 minutes, stirring occasionally.
Add broth, bring to a boil.
Reduce heat; cover and simmer 25 minutes.
Puree mixture in batches in food processor. Return to saucepan and add spices.
Bring to a simmer.
Add half and half; heat thoroughly.