Categories: soup

Ingredients

• 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 (or rice milk)
• 1/8 teaspoon salt

Directions

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. 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.

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