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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This creamy butternut squash soup features pureed butternut squash, carrot and onion and showcases the rich, sweet flavor of this winter squash. Ingredients:
1 tablespoon butter |
3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds) |
3/4 cup chopped carrot |
1/2 cup chopped sweet onion |
2 1/2 cups fat-free, less-sodium chicken broth |
1/4 cup half-and-half |
1/8 teaspoon salt |
4 (1-ounce) slices french bread |
3 ounces thinly sliced swiss cheese |
Directions:
1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
2. Preheat broiler.
3. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
4. To prepare toasts, arrange French bread on a baking sheet. Broil for 1 minute or until lightly toasted. Turn bread over, and top evenly with Swiss cheese. Broil for 1 minute or until bubbly. Serve toasts with soup.
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