Butternut-Sage Soup
Butternut squash is a good source of vitamin A and potassium.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Butternut-Sage Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and roast for 45 minutes or until tender.
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In a large pot, heat olive oil over medium heat. Add the onion, garlic, and sage leaves. Cook until the onion is translucent.
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Scoop the roasted butternut squash flesh into the pot and stir to combine with the onion mixture. Add vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and stir in heavy cream. Heat over low heat until warmed through.
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Serve hot and garnish with fresh sage leaves, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
