Butternut Squash Soup with Sage
User Reviews
4.3
22 reviews
Good
Butternut Squash Soup with Sage
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The farmer's market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!
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Ingredients
- 1 butternut squash (about 2 cups cubed)
- 1 carrot (peeled)
- 1 onion chopped, small
- 1 celery chopped, rib
- 6 cups chicken broth fat free; or vegetable broth
- 2 garlic halved, cloves
- 4 sage leaves
- 1/2 cup milk 1% fat
- salt freshly ground
- black pepper freshly ground
Instructions
- Peel the squash and remove the seeds.
- Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.)
- In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
- Discard the sage and using an immersion blender, puree the soup.
- Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.
Nutrition Information
Show Details
Serving
11/3 cups
Calories
56kcal
(3%)
Carbohydrates
11.5g
(4%)
Protein
2.5g
(5%)
Fat
0.5g
(1%)
Saturated Fat
1.5g
(8%)
Sodium
300mg
(13%)
Fiber
2.5g
(10%)
Sugar
1.5g
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Serving | 11/3 cups | |
| Calories | 56kcal | 3% |
| Carbohydrates | 11.5g | 4% |
| Protein | 2.5g | 5% |
| Fat | 0.5g | 1% |
| Saturated Fat | 1.5g | 8% |
| Sodium | 300mg | 13% |
| Fiber | 2.5g | 10% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
22 reviews
Good
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