Community Pick
Quick Butternut Squash Soup
157
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Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.
- Ready In:
- 35mins
- Serves:
- Units:
Nutrition Information
157
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ingredients
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1⁄2 cup chopped onion
- 1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 3 cups fat-free chicken broth
- 1 1⁄2 lbs butternut squash (peeled, seeded, cubed)
- parmesan cheese (Garnish)
directions
- Add oil, garlic and onion to large stockpot over medium heat.
- Saute for 3-4 minutes.
- Add sage, salt, pepper, broth and squash.
- Bring to a boil.
- Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
- Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
- Garnish with parmesan cheese and more fresh sage (if desired).
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RECIPE MADE WITH LOVE BY
@erinBOberrin
Contributor
@erinBOberrin
Contributor
"Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal."
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Such a wonderful and easy recipe! I garnish mine with heavy cream, a little truffle oil, and dill. I'll definitely be making this again!
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I used a sharp white cheddar in place of parmesan and I prefer Acorn Squash - less sweet than butternut.
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