Sage butternut squash soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 128.5
  • Total Fat: 6.7 g
  • Cholesterol: 19.6 mg
  • Sodium: 475.5 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Sage butternut squash soup calories by ingredient
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Number of Servings: 4


    1 tablespoons unsalted butter
    g1 medium yellow onion, diced small
    g2 tablespoons finely chopped fresh sage leaves
    g1/2 large butternut squash
    g1/8 teaspoon cayenne pepper
    g3 cups low-sodium chicken broth
    gCoarse salt
    g1/2 cup sour cream


Can use less sour cream


Increase heat to medium-high. Add 1 tablespoon butter, onion, and chopped sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution when blending hot liquids). Return to pot along with shrimp; stir to combine. To serve, divide soup among four bowls; top with fried sage leaves, if desired.

Serving Size: 4 - 1cup serverings

Number of Servings: 4

Recipe submitted by SparkPeople user KRAINFORTH.

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