This creamy butternut squash soup features pureed butternut squash, carrot and onion and showcases the rich, sweet flavor of this winter squash. While not absolutely necessary, you can, if you like, peel the carrot to ensure the peel doesn't get in the way of silky smooth soup. For the toasts, if you're not a fan of Swiss cheese, substitute any good, melting cheese of your choosing, like cheddar or even mozzarella.
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.
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.
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.
To make the soup a little thicker, I add two small potatoes. I chop them and add them with the squash and other ingredients. I find this soup a little on the mild side, but my husband loves the subtlety. He adores the subtle tastes of different kinds of vegetables underneath. It's his favorite soup. If you want, serve it when you have a stronger, spicier, main dish. It makes a great balanced side dish.
I'm just getting myself into cooking and finding things I can attempt all by myself, without my master chef husband's watchful eye/help, can be challenging for me. However, I've been set on wanting to find something with squash despite our seasons change to spring. Then I found this recipe. WOW, easy for a newbie. I'm just now getting 'organized' and found that the minimal amount of ingredients took less than anything to prep prior to starting the actual cooking process - helpful to me at this stage!The taste was exactly what I was looking for in this type of soup. I was also able to make enough to freeze some for later!Thanks again, a sure fire favorite already in my recipe box.
I made this last year and my husband, who incidentally does not like veggies, is begging me to make this since the weather is getting cooler. I just recommend adding some thyme and use chicken stock instead of chicken broth because it's a little more flavorful:)
I wish I would have read the reviews before I prepared the soup. It was fine, but nothing exciting. I have leftovers so will try some tips recommended tomorrow. Loved the cheese toast idea! I concur that it is pretty easy to make and will be better with more spice.
That was awesome. I think my squash was a little too big, so added just a touch more of each other ingredient. Invited neighbor over for dinner, and we both LOVED it! Very simple to make, extremely tasty and well worth it. I will make this again and again. Only bad thing is I didn't have a lot of leftovers. this would probably be great to freeze.
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.