Butternut Squash Soup

2 tbsp Extra Virgin Olive Oil
2 medium (2-1/2" dia) Onions, raw
.5 tbsp Sage leaves, fresh (by SKINNYROBIN100)
1 tsp Salt
.5 tsp Pepper, black
6 cup Butternut Squash
2 cup Cannellini Beans White Kidney Beans Bushs
4 cup Vegetable Broth

Use already prepared butternut squash cubes for a time-saving tip.

Heat oil in a soup pot over medium heat. Add onion, sage, bay leaf, salt and pepper. Cook, stirring occasionally until onion starts to brown, about 15 minutes.
Stir in squash and beans. Pour in broth. Bring to a boil, then lower to a simmer and cook partially covered until squash turns tender, about 20 minutes.
Scoop out 1 cup soup (squash, beans and all); set aside. Toss bay leaf. Use an immersion or standard blender to swirl soup smooth. Careful, contents will be hot!
Return reserved cup chunky soup to the smooth soup. Reheat over low. Serve hot.
TIME-SAVING TIP: use prepared, cubed butternut squash. If frozen, thaw before cooking.


Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SWELLS4478.