Festive Fall Dinner

My sister, Tiffany, and I decided to make a "fancy" dinner tonight, inspired by the butternut squash sitting on our counter at home and the reduced sourdough loaves we found at the grocery store -- the perfect size to use as bread bowls.

 

Butternut Squash and Carrot Soup ~ 3 c. peeled, diced butternut squash (about 1 small squash) ~ 2 c. thinly sliced carrot (4 medium) ~ 3/4 c. thinly sliced leek or chopped onion ~ 1 T. butter or margarine ~ 28 oz. chicken broth ~ 1/4 t. ground white pepper ~ 1/4 t. ground nutmeg ~ 1/4 c. light cream Garnish options: ~ Dairy sour cream ~ Toasted pumpkin seeds ~ Fresh tarragon sprigs Instructions: 1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer covered for 25 to 35 minutes, or until vegetables are very tender. Cool slightly. 2. Place one-third of the squash mixture in a food processor or blender. Cover and blend until almost smooth. Repeat with remaining squash mixture. Return all of mxiture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add light cream; heat through. If desired, garnish each serving with sour cream, pumpkin seeds, and/or fresh tarragon.

This creamy orange soup is absolutely delicious, and a perfect Autumn dish. Just the thing to take the edge off these crisp Autumn days!