Butternut Squash And Carrot Soup



  1. Melt butter in a saucepan over medium heat.
  2. Add squash, carrot, and leek and cook, covered, for 8 minutes, stirring occasionally.
  3. Add broth and simmer, covered, for 25 minutes.
  4. Transfer squash mixture, one-third at a time, to a food processor or blender.
  5. Cover and process or blend until almost smooth.
  6. Return pureed mixture to saucepan.
  7. Add white pepper and nutmeg.
  8. Bring just to boiling.
  9. Add half-and-half.
  10. Heat through.
  11. Garnish each serving with tarragon.