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 1/2 ounce cans reduced-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)