Butternut Squash Soup With Sage Recipe

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Ingredients:

Serving

3 lbs butternut squash, peeled, seeded and cubed into 1-inch pieces (about 5-6 cups)
3 tbsp olive oil
3 tsp kosher salt
1 pinch fresh ground pepper
1 tbsp butter
1 large yellow onion, diced (about 1 1/2 cups)
3 stalks celery , clopped (about 1 1/2 cups)
1 tbsp chopped fresh sage
6 cups chicken broth
1/2 cup grated parmesan cheese

Directions:

Preheat oven to 400°F.
In a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper.
Place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside.
In a large soup pot, heat the remaining oil and butter over medium heat.
Add the onion, celery and sage and sauté until translucent and tender, about 10 minutes.
Add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat.
Using a blender or food processor, remove the squash with a slotted spoon and puree until smooth.
Return to the pot, keep warm. Serve with grated parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	196.84 Kcal (824 kJ)
Calories from fat	92.95 Kcal
		% Daily Value*
Total Fat	10.33g	16%
Cholesterol	9.32mg	3%
Sodium	1559.78mg	65%
Potassium	821.88mg	17%
Total Carbs	22.7g	8%
Sugars	3.85g	15%
Dietary Fiber	4.21g	17%
Protein	4.48g	9%
Vitamin C	49mg	82%
Vitamin A	1.7mg	57%
Iron	1.8mg	10%
Calcium	177mg	18%

Amount Per 100 g
Calories	49.59 Kcal (208 kJ)
Calories from fat	23.42 Kcal
		% Daily Value*
Total Fat	2.6g	16%
Cholesterol	2.35mg	3%
Sodium	392.93mg	65%
Potassium	207.04mg	17%
Total Carbs	5.72g	8%
Sugars	0.97g	15%
Dietary Fiber	1.06g	17%
Protein	1.13g	9%
Vitamin C	12.3mg	82%
Vitamin A	0.4mg	57%
Iron	0.5mg	10%
Calcium	44.6mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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