Butternut Squash Soup

Yield: 4 servings (serving size: about 1 cup soup and 1 toast) From Cooking Light 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 8 points plus
Butternut Squash Soup
Butternut Squash Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Soup:

  • 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

  • Toasts:

  • 4

    (1-ounce) slices French bread

  • 3

    ounces thinly sliced Swiss cheese

Directions

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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