Carrot & Butternut Squash Soup: February Recipe Challenge

Hey all! February has been a CRAZY busy month but I wanted to make sure to keep up with my recipe challenge so here you go :)

Carrot & Butternut Squash Soup:
 

Ingredients: 
3 cups peeled, diced butternut squash
2 cups sliced carrot (about 4-5 medium)
3/4 cup chopped onion
1 tablespoon butter
2 14-ounce cans chicken broth
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/4 cup half-and-half or light cream

• Cook squash, carrot, onion, and butter in a large sauce pan over medium heat for 8 mi
•  Add broth and bring to a boil.
• Reduce heat, simmer covered for 25-35 minutes or until veggies are tender.
• Cool slightly 
• Get out your food processor or magic bullet (I used my food processor from our wedding for the first time!). Put the squash mixture in the food processor and blend until smooth. You will need to do this in parts because your mixture will not fit in the food processor. 
• Return blended mixture to saucepan.
• Add white pepper and nutmeg
• Bring to a boil.
• Add half-and-half and heat through 
• Enjoy!