Butternut Squash Soup

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Butternut Squash Soup Recipe
Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This creamy butternut squash soup  features pureed butternut squash, carrot and  onion and showcases the rich, sweet flavor of this winter squash.
4 servings (serving size: about 1 cup soup and 1 toast)

Ingredients

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Soup:
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
Toasts:
4 (1-ounce) slices French bread
3 ounces thinly sliced Swiss cheese

Preparation

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.

Created date

August 2009

Nutritional Information

Calories 297
Fat 10.7 g
Satfat 6.7 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 11.8 g
Carbohydrate 42.4 g
Fiber 4.9 g
Cholesterol 33 mg
Iron 2.3 mg
Sodium 645 mg
Calcium 315 mg