Butternut Squash Soup

So if you're cooking along with me, you might have some squash leftover from Tuesday's Hearty Chicken Stew.  Or maybe you don't.  If that's the case, then just run on out to your local grocer and pick yourself up a squash.  Go on, now.  Do it.  Might want to also pick yourself up a hand blender while your out.  We're making a lot of soups this fall / winter.

Although, I'm not sure what they'll be as I appear to be pulling out all of my soupy big guns before it even gets cold for real.  

Huh.  I hope we don't run out of soup recipes. Wouldn't that be tragic?  What would I take to work for lunch?  

Butternut Squash Soup
from Cooking Light

1 tbl butter
3 1/2 cups peeled and cubed butternut squash
3/4 cup chopped carrot
1/2 cup chopped onion
1 1/2 cups fat free chicken broth
1/4 cup half and half
1/8 tsp salt

Melt butter in a large sauce pan over medium high heat.  Add squash, carrot and onion and saute for about 12 minutes.  Add chicken broth and bring to a boil, cover and reduce heat to a simmer and cook for 30 minutes.  

Remove from heat and stir in the half and half and the salt.  Using your hand blender, blend the soup until it's creamy and awesome.  If you don't have a hand blender then you can use your regular blender.  Just remove the center portion of the top to allow the steam to escape and cover up the hole with a towel to prevent spatters.  Don't want a repeat of that time I attempted to make tomato soup.... 

Serving size 1 cup (makes 4)
Points plus 4

**Don't try to be all lean and use fat free half and half.  Buy the real stuff.  Do it. 

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