Carrot And Butternut Squash Soup
Nice dose of betacarotin.
Steps
Melt butter in large saucepan over medium heat.
Add squash , carrots and leeks.
Cover and cook 8 minutes , stirring occasionally.
Add broth.
Bring to boil.
Reduce heat , cover and simmer 25 minutes or until vegetables are very tender.
Puree mixture in batches in blender , return to saucepan.
Add pepper and nutmeg.
Bring to simmer.
Add bream.
Heat through.
Ladle into soup bowls.
Garnish with tarragon.
Ingredients
butter, butternut squash, carrots, leek, chicken broth, white pepper, nutmeg, heavy cream, fresh tarragon