Ingredients

  • 3 cups peeled, diced butternut squash (about 1 small squash)
  • 2 cups thinly sliced carrots (4 medium)
  • 3/4 cup thinly sliced leek or chopped onion
  • 1 tablespoon robust Saporito Extra Virgin Olive Oil (EVOO)
  • Two 14 1/2 ounce cans chicken broth
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup half-and-half or light cream
  • Creme fraiche or dairy sour cream (optional)
  • Toasted pumpkin seeds (pepitas)
  • Fresh tarragon sprigs (optional)

Directions

  1. In a large covered saucepan cook squash, carrots and leek in hot EVOO over medium heat about 8 minutes, stirring occasionally.
  2. Add broth and bring to boil; reduce heat.
  3. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
  4. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture.
  5. Return all of the mixture to saucepan. Add pepper and nutmeg; bring just to boiling.
  6. Add half-and-half; heat through. If desired, garnish each serving with creme fraiche, pumpkin seeds, and/or fresh tarragon.
  7. Drizzle EVOO over individual soup bowls to finish, once served.

Butternut Squash and Carrot Soup

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