Quick Butternut Squash Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
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. 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:
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).
|
|