Butternut Squash Soup
Butternut Squash Soup might be just the main course you are searching for. This vegetarian recipe serves 4. One serving contains 306 calories, 12g of protein, and 11g of fat. Head to the store and pick up salt, swiss cheese, bread, and a few other things to make it today. To use up the french bread you could follow this main course with the French Bread Pudding as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.
To prepare soup, melt butter in a large saucepan over medium-high heat.
Add squash, carrot, and onion; saut 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.
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.