Butternut Squash, Roasted Garlic & Sage Soup

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large onions, julienned
  • 3
    lbs butternut squash, peeled, seeded & chopped
  • 8
    garlic cloves, roasted
  • 12
    bunch sage leaf, plus additional for garnish
  • 6 -8
    cups chicken stock
  • 14
    cup cream
  • salt & pepper
  • 4
    tablespoons butter, divided
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DIRECTIONS

  • In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
  • Add squash, roasted garlic cloves, sage & chicken stock.
  • Simmer until squash is tender.
  • Puree with an immersion blender or in a food processor.
  • Add cream and season with salt & pepper.
  • Garnish with additional sage leaves fried in 2 tablespoons of butter.
  • Enjoy!
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