This was a really good soup - especially considering that the cooking time is so short. Big butternut squash flavor. It wasn't hidden behind herbs or spices. Make sure to saute long enough to draw out the sweetness of squash and the onions. I agree with another reviewer that it was a little like baby food in consistency. It didn't seem like that while eating it just after pureeing it. But it was a bit thick for my lunch today. Perhaps I'll try to add more broth while the vegetables are simmering for 30 minutes. I will definitely make this again.
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)
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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
- 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
- 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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