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Quick Butternut Squash Soup Recipe | |
Soup | |
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Ingredients:
6 servings1 teaspoon olive oil 1 clove garlic, minced 1/2 cup chopped onions 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:
1. Add oil, garlic and onion to large stockpot over medium heat. 2. Saute for 3-4 minutes. 3. Add sage, salt, pepper, broth and squash. 4. Bring to a boil. 5. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency). 6. 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. 7. Garnish with parmesan cheese and more fresh sage (if desired). | |