How To Make Butternut Squash Soup with Sage
Enjoy a bowl made from fall staples with this butternut squash soup with sage! A dish that’s flavorful and creamy certain to leave your tummy satisfied!
Cut squash into medium size cubes. The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash lengthwise.
In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage, and broth. Bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage. Puree the soup using an immersion blender.
Add milk and adjust the salt and pepper to taste. Serve.
Great topped with freshly grated Parmesan cheese.
- Calories: 47.66kcal
- Fat: 0.50g
- Saturated Fat: 0.22g
- Monounsaturated Fat: 0.14g
- Polyunsaturated Fat: 0.08g
- Carbohydrates: 10.43g
- Fiber: 2.15g
- Sugar: 3.30g
- Protein: 1.73g
- Cholesterol: 1.02mg
- Sodium: 756.10mg
- Calcium: 82.92mg
- Potassium: 297.02mg
- Iron: 0.76mg
- Vitamin A: 356.53µg
- Vitamin C: 12.63mg
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