Butternut Squash Soup (Cooking Light)

"From September 2009"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
7
Serves:
4
Advertisement

ingredients

  • 1 tablespoon butter
  • 3 12 cups cubed peeled butternut squash (about 1 1/2 pounds)
  • 34 cup chopped carrot
  • 12 cup chopped sweet onion
  • 2 12 cups reduced-sodium fat-free chicken broth
  • 14 cup fat-free half-and-half
  • 18 teaspoon salt
Advertisement

directions

  • 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. 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes