Butternut Squash and Sage Soup
Butternut squash is a good source of fiber, vitamin C, and potassium.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Butternut Squash and Sage Soup
Ingredients
Instructions
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Preheat the oven to 200°C.
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Peel and dice the butternut squash, onion, and garlic.
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Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper.
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Roast the butternut squash in the preheated oven for 25 minutes or until tender.
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In a large pot, heat the remaining olive oil over medium heat.
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Add the diced onion and garlic, and sauté until translucent.
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Add the roasted butternut squash, sage leaves, and vegetable stock to the pot.
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Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
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Remove the pot from the heat and use an immersion blender to blend the soup until smooth.
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Stir in the cream and season with additional salt and pepper if needed.
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Serve hot and garnish with fresh sage leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 8g
- 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.
