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Rating: 4.5 stars
75 Ratings
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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. 

David Bonom
Recipe by Cooking Light September 2009

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat broiler.

  • 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.

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.

Nutrition Facts

297 calories; fat 10.7g; saturated fat 6.7g; mono fat 2.3g; poly fat 0.4g; protein 11.8g; carbohydrates 42.4g; fiber 4.9g; cholesterol 33mg; iron 2.3mg; sodium 645mg; calcium 315mg.
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