Name: 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

Butternut Squash Soup

Course Lite Meals

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

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 and puree 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.