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Butternut Squash and Carrot Soup

Diabetic Living Magazine
  • 50 minutes
  • Serves 6

INGREDIENTS

3 cups

Butternut squash

2 cups

Carrots

3/4 cup

Leeks or chopped onion

1

Tarragon, Fresh

2 14.5 ounce cans

Chicken broth, reduced-sodium

1 tbsp

Butter or margarine

1/4 tsp

Nutmeg

1/4 tsp

White pepper, ground

1/4 cup

Half-and-half or light cream, regular or fat-free