Butternut Squash Soup

<p>Butternut Squash Soup</p>
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. 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. 


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

Recipe from

Cooking Light

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


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.