This creamy butternut squash soup features pureed butternut squash, carrot and onion and showcases the rich, sweet flavor of this winter squash.
1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; saut? 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.
serving size: about 1 cup soup and 1 toast
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 328 | ||
Calories from Fat: 190 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 66.4mg | 20 % | |
Sodium 475.8mg | 16 % | |
Potassium 824.5mg | 22 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 21.6g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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