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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, melt butter over medium heat. Add squash, carrots and leeks (or onion). Cook, covered, for 8 minutes, stirring occasionally. Add broth, white pepper and nutmeg. Bring to a boil; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
Transfer one-third of the squash mixture to a food processor or blender. Cover and process or blend until nearly smooth. Transfer to a bowl. Repeat two more times with the remaining squash mixture. Return all of the squash mixture to saucepan.
Bring just to boiling. Stir in half-and-half (or cream); heat through. If desired, garnish each serving with crème fraîche, pepitas and/or tarragon.