Source: Cooking Light September 2009
Yield
4 servings (serving size: about 1 cup soup and 1 toast)
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
Preparation
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. 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.
Nutritional Information
- Calories: 297
- Fat: 10.7g (sat 6.7g,mono 2.3g,poly 0.4g)
- Protein: 11.8g
- Carbohydrate: 42.4g
- Fiber: 4.9g
- Cholesterol: 33mg
- Iron: 2.3mg
- Sodium: 645mg
- Calcium: 315mg
Leave a comment