Butternut Squash Soup

By seamline

From Cooking Light
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

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

Details

Servings 4
Adapted from myrecipes.com

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.