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Quick Butternut Squash Soup

Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.

35 Minutes

6 Servings

INGREDIENTS

  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • ½ cup chopped onion
  • 1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 3 cups fat-free chicken broth
  • 1½ lbs butternut squach (peeled, seeded, cubed)
  • parmesan cheese (garnish)

PREPARATION

  1. Add oil, garlic and onion to large stockpot over medium heat.
  2. Saute for 3-4 minutes.
  3. Add sage, salt, pepper, broth and squash.
  4. Bring to a boil.
  5. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
  6. Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
  7. Garnish with parmesan cheese and more fresh sage (if desired).