Add squash, carrots, and leeks or onion to pan.
Cook , covered, for 8 minutes, stirring occasionally.
Bring to a boil; reduce heat.
Simmer, covered, for 25 minutes or until vegetables are very tender.
Place one-third of the squash mixture in a food processor bowl or blender container.
Cover; process or blend until almost smooth.
Repeat with remaining mixture.
Return mixture to saucepan.
Add white pepper and nutmeg.
Bring just to boiling.
Add half-and-half or light cream; heat through.
Ladle into soup bowls.
If desired, garnish with fresh tarragon.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
