butternut squash soup

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category: [soup]

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

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.

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.

source: http://www.myrecipes.com/recipe/butternut-squash-soup-10000001918519/