Butternut Squash Sage Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 129.4
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 474.6 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 7.6 g
- Protein: 3.2 g
View full nutritional breakdown of Butternut Squash Sage Soup calories by ingredient
Introduction
Sagey, comforting, warm winter soup. Non-dairy, low-fat, creamy and savory. Great for winter weather! Sagey, comforting, warm winter soup. Non-dairy, low-fat, creamy and savory. Great for winter weather!Number of Servings: 10
Ingredients
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Butternut squash, yellow onion, garlic, celery, sage, thyme, olive oil, chicken broth
Directions
First, Bake the Squash:
1. Preheat the oven to 350 degrees.
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place on a lightly-oiled baking pan, cut-side down.
4. Add ¼ cup of water to the pan to prevent the squash from drying out.
5. Bake for 1 hour, or until a fork test proves the squash to be tender.
6. Let the squash cool a bit, then peel the skin off. Use a knife if the squash is still firm.
Note: you can cut your cooking time substantially by microwaving the squash. I have never done this, but I hear it’s very easy. Just Google it!
Now, Make the Soup!
1. Chop the onion, garlic, and celery into half-inch pieces.
2. Mince the sage and thyme.
3. In a large pot, heat the olive oil over medium-high heat.
4. Add the onion, garlic, celery, sage and thyme and sauté, stirring occasionally, under the vegetables are translucent and tender, about 10 minutes.
5. Add the squash, broth, salt and pepper. Bring the whole mix to a boil, then reduce the heat and let it simmer for 15 minutes or so, stirring occasionally to break up the squash and mix the vegetables together. Remove from heat.
6. Using a blender or a food processor, blend the soup in batches until smooth. Start on the lowest speed and work your way up through the speeds until the soup is creamy and smooth.
7. Pour the pureed soup into a pot and keep warm or serve for dinner, or let cool and freeze in several containers for quick dinners later on.
Number of Servings: 10
Recipe submitted by SparkPeople user EMERGENTME.
1. Preheat the oven to 350 degrees.
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place on a lightly-oiled baking pan, cut-side down.
4. Add ¼ cup of water to the pan to prevent the squash from drying out.
5. Bake for 1 hour, or until a fork test proves the squash to be tender.
6. Let the squash cool a bit, then peel the skin off. Use a knife if the squash is still firm.
Note: you can cut your cooking time substantially by microwaving the squash. I have never done this, but I hear it’s very easy. Just Google it!
Now, Make the Soup!
1. Chop the onion, garlic, and celery into half-inch pieces.
2. Mince the sage and thyme.
3. In a large pot, heat the olive oil over medium-high heat.
4. Add the onion, garlic, celery, sage and thyme and sauté, stirring occasionally, under the vegetables are translucent and tender, about 10 minutes.
5. Add the squash, broth, salt and pepper. Bring the whole mix to a boil, then reduce the heat and let it simmer for 15 minutes or so, stirring occasionally to break up the squash and mix the vegetables together. Remove from heat.
6. Using a blender or a food processor, blend the soup in batches until smooth. Start on the lowest speed and work your way up through the speeds until the soup is creamy and smooth.
7. Pour the pureed soup into a pot and keep warm or serve for dinner, or let cool and freeze in several containers for quick dinners later on.
Number of Servings: 10
Recipe submitted by SparkPeople user EMERGENTME.
Member Ratings For This Recipe
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