Talley Farms Fresh Harvest


Butternut Squash Soup

Fromm Cooking Lite



  • 1 Tablespoon butter
  • 3  ½ cups cubed peeled butternut squash (about 1  ½ pounds)
  • ¾ cup chopped carrot
  • ½ cup chopped sweet onion
  • 2  ½ cups fat-free, less sodium chicken broth
  • ¼ cup half & 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, saute for 12 minutes.  Add chicken broth, and bring to a boil.  Cover, reduce heat, simmer for 30 minutes.  Remove from heat, stir in half & 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.
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