Butternut Squash Soup

Dress the side salad with lemony vinaigrette.

$2.08 per serving

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