Ingredients
- 6 servings
- 1 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).
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Submitted 6/13/05.
Source: posted by Erin Rogers
Submitted By: Meryl
merstarunicorn11@hotmail.com
Quick Butternut Squash Soup