Recipes Butternut Squash Soup (Appetizer, Entree, Soups)

Serving Size
1 Cup
Number of Servings


    • 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


    • 4 (1-ounce) slices French bread
    • 3 ounces thinly sliced Swiss cheese

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.  Preheat broiler. 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. 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.

Nutrition Information

297 Calories, 10.7g Fat, 11.8g Protein, 42.4g Carbohydrates, 4.9g Fiber, 33mg Cholesterol, 645mg Sodium