Butternut Squash Soup

 

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

  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 and puree 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.