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    You are in: Home / Recipes / Butternut Squash Soup With Sage Recipe
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    Butternut Squash Soup With Sage

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Kelly M.'s Note:

    This is from one of the many magazine clippings for butternut squash soup that I have and I've found it to be the best of them. It cuts in half beautifully.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      In a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper.
    3. 3
      Place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside.
    4. 4
      In a large soup pot, heat the remaining oil and butter over medium heat.
    5. 5
      Add the onion, celery and sage and sauté until translucent and tender, about 10 minutes.
    6. 6
      Add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat.
    7. 7
      Using a blender or food processor, remove the squash with a slotted spoon and puree until smooth.
    8. 8
      Return to the pot, keep warm. Serve with grated parmesan.

    Ratings & Reviews:

    • on February 23, 2008

      55

      This is an awesome savory butternut squash soup recipe! It was exactly what I was looking for. I strained the soup and pureed all of the vegetables, and it turned out so silky and creamy. I served it with light sour cream (I wanted creme fraiche but couldn't find it) and chopped tamari almonds. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2007

      55

      What a great recipe. I have made butternut squash soup a million times but I've never roasted the squash. It really brings out the flavor and sweetness. Thank you Kelly M.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2008

      55

      Yum! This was my first butternut squash soup and it came out fantastic! I used 1 tsp ground sage as I had no fresh, and I used an immersion blender at the end to puree the entire soup. DH doesn't like sweet and added more black pepper and salt to his bowl, but I thought it was perfect.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Butternut Squash Soup With Sage

    Serving Size: 1 (402 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 268.2
     
    Calories from Fat 114
    42%
    Total Fat 12.7 g
    19%
    Saturated Fat 4.0 g
    20%
    Cholesterol 12.4 mg
    4%
    Sodium 1789.2 mg
    74%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 5.4 g
    21%
    Sugars 7.2 g
    28%
    Protein 10.8 g
    21%

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