Butternut Squash Soup*

This recipe is out of a Williams-Sonoma cookbook (I think???)

Prep: 30 mins Cook: 25 mins

Makes 6 side-dish servings

3 Cups peeled, diced butternut squash (about 1 small squash)

2 Cups thinly sliced carrot (abt. 4 Medium)

3/4 Cups thinly sliced leek or chopped onion

1 Tbsp butter or margarine

2 14-oz cans reduced sodium chicken broth

1/4 tsp ground white pepper (I couldn't find this in the store so I used normal pepper)

1/4 tsp ground nutmeg

1/4 cup half-and-half or light cream

Optional: Pumpkin seeds, toasted to garnish when serving

1. In a large covered saucepan cook squash, carrot and leek/onion in hot butter over med heat-about 8 mins, stirring occasionally. Add broth and bring to a boil, reduce heat. Simmer covered for 25-35 mins or until veggies are tender. Cool slightly.

2. Place one-third of the squash mixture in a food processor or blender. Cover and process until almost smooth. Repeat with remaining squash mix. Return all of mixture to the saucepan. Add pepper, nutmeg; bring just to a boil. Add half-and-half; heat through. Garnish with pumpkin seeds if you want and serve-Easy as pie (and just as tasty!).