BUTTERNUT SQUASH SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 tbsp extra virgin olive oil1 onion, thinly sliced4 cloves garlic,smashed2 fresh sage leaves2 tsp kosher saltFreshly ground black pepper2 medium canned plum tomatoes1 medium butternut squash (about 2 pounds),peeled,halved,seeded, and diced.4 cups low-sodium chicken broth or water1 tsp balsamic vinegar2 tbsp freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion,garlic,sage 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, ujntil the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables are tender, about 20 minutes, Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired.
Serving Size: makes 6 (1 cup) servings
Number of Servings: 1
Recipe submitted by SparkPeople user TRAILFORGER.
Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired.
Serving Size: makes 6 (1 cup) servings
Number of Servings: 1
Recipe submitted by SparkPeople user TRAILFORGER.
Nutritional Info Amount Per Serving
- Calories: 1,124.0
- Total Fat: 51.8 g
- Cholesterol: 7.9 mg
- Sodium: 10,847.5 mg
- Total Carbs: 155.5 g
- Dietary Fiber: 31.6 g
- Protein: 28.1 g
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