Lunch: Butternut Squash Soup

Recipe by David Bonom 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 pee

Ingredients

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

Instructions

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.
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.

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