Quick Butternut Squash Soup
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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INGREDIENTS
Nutrition- 1teaspoon olive oil
- 1
- 1⁄2cup chopped onion
- 1
- 1⁄2teaspoon salt
- 1⁄8teaspoon ground black pepper
- 3
- 1 1⁄2lbs butternut squash (peeled, seeded, cubed)
-
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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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