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
Toasts
4 (1-ounce) slices French bread
3 ounces thinly sliced Swiss cheese
Directions
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.
