Butternut Squash and Carrot Soup with Pepitas
  • Email Email
  • Print Print

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 tbsp. 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.