Yield
4 servings (serving size: about 1 cup soup and 1 toast)

How to Make It

Step 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.

Step 2

Preheat broiler.

Step 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.

Step 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.

Chef's Notes

This recipe could easily be turned into a crock-pot soup recipe. All you need is a crock-pot. Pair with a nice green salad for lunch or dinner. This is the perfect autumn meal. This make-ahead meal can be enjoyed throughout the week.

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