Tuesday, October 20, 2009

Butternut Squash Soup with Cheese Toast

Last week, I used up the rest of my wonderful pre-peeled, pre-cut butternut squash from Costco making Cooking Light Butternut Squash Soup. This recipe includes a cheese toast to go alongside the soup, and it was a nice combination. Plus, how easy is a dinner that you make in the BLENDER?!

Recipe Notes
If you want a sweeter soup, don't add any additional salt or pepper. If you want a more savory soup (like me), feel free to season generously.

Nutritional Information (Per serving - serves 4)
297 calories - 10.7 g. fat - 11.8 g. protein - 4.9 g. fiber

  • 1 tbsp. butter
  • 3-1/2 c. cubed, peeled butternut squash
  • 3/4 c. chopped carrot
  • 1/2 c. chopped onion
  • 2-1/2 c. fat-free chicken broth
  • 1/4 c. half-and-half
  • 1/8 tsp. salt
  • Four, 1-oz. slices French bread
  • 3 oz. thinly-sliced Swiss cheese (or any other mild white cheese - I used fontina)


1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion, and saute for 12 minutes.

2. Add chicken broth and bring to a boil.

3. Cover, reduce heat, and simmer for 30 minutes.

4. Remove from heat, stir in half-and-half and salt.

5. Place squash mixture in a blender. Remove the center piece of the blender lid to allow steam to escape. Cover opening loosely with a kitchen towel or paper towel. Blend until smooth and serve.

6. To prepare cheese toasts, preheat broiler.

7. Arrange bread on a baking sheet. Broil for one minute or until lightly toasted.

8. Turn bread over and top evenly with cheese. Broil one additional minute or until bubbly. Serve toasts with soup.

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