Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 1 tablespoon butter; 3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds); 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; Toasts:; 4 (1-ounce) slices French bread; 3 ounces thinly sliced Swiss cheese

Servings: persons

Soup:
1 tablespoon butter
3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
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
Toasts:
4 (1-ounce) slices French bread
3 ounces thinly sliced Swiss cheese

1
To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; saute 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. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend 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.
5
This recipe could easily be turned into a
6
. All you need is a crock-pot. Pair with a nice
7
for lunch or dinner. This is the perfect autumn meal. This
8
can be enjoyed throughout the week.

1813

kcal

Calories

177

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Soup:, 1 tablespoon butter, 3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds), 3/4 cup chopped carrot, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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