Carrot and Butternut Squash Soup

Carrot and Butternut Squash Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain
 * Serves: 4

Ingredients

 * low-fat cooking spray
 * 3 cups peeled and diced butternut squash
 * 2 cups carrots, peeled and thinly sliced
 * 1 large leek, white and tender green parts only, thinly sliced
 * 2 x 14½ oz cans low-sodium chicken stock
 * ¼ teaspoon freshly ground pepper
 * ¼ teaspoon nutmeg
 * ¼ cup 1% milk
 * salt to taste
 * sprig of rosemary for garnish

Directions

 * 1) Spray a large saucepan with low-fat cooking spray and heat pan to medium-high heat.
 * 2) Add squash, carrots and leeks and cook, uncovered for 7–8 minutes, stirring occasionally.
 * 3) Add broth, pepper, and nutmeg then bring to a boil.
 * 4) Reduce heat to low and simmer, covered for 30 minutes or until vegetables are tender.
 * 5) Place a third of the soup mixture in a food processor, cover and process until smooth.
 * 6) Repeat with remaining soup and then return to saucepan.
 * 7) Bring to boiling, reduce heat then stir in milk.
 * 8) Add salt to taste.
 * 9) Serve soup garnished with a sprig of rosemary (optional).