Total Time
1hr
Prep 0 mins
Cook 1 hr

From September 2009

Ingredients Nutrition

  • 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

Directions

  1. 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. 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.

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