SEARCH
- PALEO PUMPKIN PANCAKES
- CURRIED SWEET POTATOES
- QUICK BUTTERNUT SQUASH SOUP
- TO DIE FOR CROCK POT ROAST
- SWEET POTATOES WITH BLUE CHEESE & PECANS
Time required: 35 Minutes
Serves: 6
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.
- 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)
- Add oil, garlic and onion to large stockpot over medium heat.
- Saute for 3-4 minutes.
- Add sage, salt, pepper, broth and squash.
- Bring to a boil.
- Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
- 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.
- Garnish with parmesan cheese and more fresh sage (if desired).