Butternut Squash Soup

 

This butternut squash soup has tons of flavor and can be whipped up in no time. It's a super easy way to make use of squash. This soup is creamy and super healthy. Leftover butternut squash soup tastes even better the next day.

Ingredients : 

Butter - 1 tbsp. 

 

Butternut squash - 3 1/2 cups (about 1 1/2 pounds) (cubed and peeled) 

 

Carrots - 3/4 cup (chopped) 

 

Sweet onion - 1/2 cup (chopped) 

 

Chicken/ Veg broth - 2 1/2 cups (fat-free and less-sodium) 

 

Half and Half - 1/4 cup 

 

Salt - 1/8 tsp. 

 

Ingredients for Toast:  

 

French bread - 4 (1-ounce) slices 

 

Swiss cheese - 3 ounces (thinly sliced) 

 

Method of preparing the Soup: 

Melt butter in a large saucepan over medium-high heat. Add squash, carrot, onion, and sauté for 12 minutes. 

 

Add broth, and bring to a boil. Cover, reduce heat and simmer for 30 minutes. 

 

Remove from heat, and 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 the opening of the blender lid (to avoid splatters). Blend until smooth. 

 

Method of preparing the Toast: 

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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