Butternut Squash Soup (Cooking Light) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From September 2009 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 reduced-sodium fat-free chicken broth |
1/4 cup fat-free half-and-half |
1/8 teaspoon salt |
Directions:
1. 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. 2. 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.
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