Butternut Squash Soup

By á-4131

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

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

Preparation

Step 1

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.