Butternut Squash and Carrot Soup with Pepitas
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Butternut Squash and Carrot Soup with Pepitas

Submitted by: Ericka Elphick

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Servings: 6

This is a nice recipe for the cold weather that I got from my Better Homes & Gardens cookbook


  • 3 c. butternut squash
  • 2 c. carrot
  • 3/4 c. onion
  • 28 oz. chicken broth
  • 1 tbs. butter
  • 1/4 tsp. white pepper
  • 1/4 tsp. nutmeg
  • 1/4 c. pumpkin seeds
  • 1/4 c. whipping cream, heavy, full-fat, raw, grass-fed or pastured, organic


  1. In a large covered saucepan cook squash, carrot and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are tender. Cool slightly

  2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until smooth. Repeat with remaining squash mixture. Return all of mixture to the saucepan. Add white pepper and nutmeg;bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with pumpkin seeds.