Creamy Butternut Squash and Sage Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1/4 teaspoon salt
- 1 garlic clove minced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
- 1 medium carrot chopped
- 4 cups water
- soup:
- 2 tablespoons minced fresh sage
- 1 medium onion chopped
- 2 tablespoons butter divided
- 4 cups cubed peeled butternut squash
- 1 medium sweet potato chopped
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- Carbohydrate 8.06342001642811 g
- Cholesterol 15.2515625065405 mg
- Fat 7.49489709854368 g
- Fiber 1.3707167922156 g
- Protein 0.74698870795855 g
- Saturated Fat 3.88917246913054 g
- Serving Size 1 1 serving (292g)
- Sodium 77.0513299934996 mg
- Sugar 6.69270322421251 g
- Trans Fat 0.464301670544892 g
- Calories 100 calories
Directions Preheat oven to 400degrees. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally. Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper. Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Yield: 4 servings. Originally published as Creamy Butternut Squash & Sage Soup in Taste of Home November 2015, p10 Nutritional Facts 1-1/2 cups equals 255 calories, 13 g fat (5 g saturated fat), 15 mg cholesterol, 659 mg sodium, 36 g carbohydrate, 6 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
