Butternut Squash Soup
Butternut Squash Soup
Ingredients
- 1 tablespoon butter
- 3 1/2 cups cubed peeled butternut squash
- 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
- 4 slices French bread
- 3 ounces thinly sliced Swiss cheese
Instructions
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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.
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Place squash mixture in a blender and puree until smooth.
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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.
