3 cups peeled, diced butternut squash (about 1 small squash)
2 cups thinly sliced carrots (4 medium)
3/4 cup thinly sliced leek or chopped onion
1 tablespoon butter or margarine
2 14 1/2ounce cansreduced-sodium chicken broth
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/4 cup half-and-half or light cream
Creme fraiche or dairy sour cream (optional)
Toasted pumpkin seeds (pepitas) (optional)
Fresh tarragon sprigs (optional)