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



  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).
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