Butternut Squash and Carrot Soup
Ingredients
- 1 tablespoon butter or margarine
- 3 cups peeled, diced butternut squash (about 1 small squash)
- 2 cups thinly sliced carrots (4 medium carrots)
- ¾ cup thinly sliced leeks or chopped onion
- 2 (14.5 ounce) cans reduced-sodium chicken broth
- ¼ teaspoon ground white pepper
- ¼ teaspoon nutmeg
- ¼ cup regular or fat-free half-and-half or light cream
- 1 bunch Fresh tarragon leaves
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