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Butternut Squash Soup

Vegetarian Gluten-Free

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Here's a great way to make your fall afternoons better. 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.

Prep Time 40 minutes

Serves: 4

Difficulty Level: Low

Butternut Squash Soup

Ingredients for Soup:

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 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 chicken 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.

Source: MyRecipes

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