Carrot and Butternut Squash Soup

Serves 6

Gil

Ingredients
1 tablespoon margarine
3 cups butternut squash; peel & cut in bite size pieces
2 cups carrots, sliced
¾ cup sliced leeks or chopped onions
28 oz chicken broth (or water & powder)
¼ tsp. ground pepper
¼ tsp. nutmeg 
¼ cup half-and-half cream
Fresh Tarragon for garnish

Instructions

Melt margarine in a large saucepan.  Add squash, carrots and leeks.  Stir until covered with margarine.  Add broth and bring to a boil.  Reduce heat, cover and simmer 35 minutes until vegetables are very tender.

Puree in the food processor or blender.  Return to saucepan.  Add pepper and nutmeg.  Bring to a simmer.  Add cream and heat through.  If desired, garnish with fresh tarragon.