Butternut Squash Soup

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.

Yield: 4 servings (serving size: about 1 cup soup and 1 toast)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 10.7g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.8g
  • Carbohydrate: 42.4g
  • Fiber: 4.9g
  • Cholesterol: 33mg
  • Iron: 2.3mg
  • Sodium: 645mg
  • Calcium: 315mg

Ingredients

  • 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. 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. Preheat broiler.
  3. 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. 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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