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Butternut Squash and Carrot Soup with Pepitas

Ingredients

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

Directions

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.