1 tablespoon butter
3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
3/4 cup chopped carrots
1/2 cup chopped sweet onion
2 1/2 cups chicken broth
1/4 cup Half-and-Half
1/8 teaspoon salt
2 tablespoons sliced chives
1/2 cup sour cream
Cheesy Toasted Bread
4 slices French bread
4 thin slices Swiss cheese
Melt butter in a large saucepan over medium-high heat. Stir in squash, carrots, and onion. Sauté for 10-12 minutes. Add chicken broth. 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. 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 one minute or until bubbly. Place a dollop of sour cream on each bowl of soup and top with a sprinkle of chives. Serve toasted French bread with soup.
This recipe is shared October 19-23, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
