Butternut Squash ’n’ Carrot Soup - Type 2 Nation

Ingredients

• Nonstick cooking spray
• 1 ½ cups peeled butternut squash cut into ½-inch pieces
• 1 cup carrots cut into ½-inch-thick slices
• 1 ⁄ 3 cup leek (white portion) or white onion cut into ½-inch pieces
• 2 6-inch sprigs fresh rosemary, cut into 1½-inch pieces
• 1 14-ounce can reduced-sodium chicken broth
• 1 tablespoon half-and-half
• Reduced-fat or fat-free sour cream (optional)