Butternut Squash Soup (cooking Light)

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 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 reduced-sodium fat-free chicken broth
• 1/4 cup fat-free half-and-half
• 1/8 teaspoon salt

Recipe

• 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.