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Pureed Butternut Squash Soup Recipe

Pureed Butternut Squash Soup Recipe

For several years, we've been enjoying this velvety, yet healthy soup at Thanksgiving. Butternut squash isn’t the easiest thing to cut into, so I go ahead and buy mine pre-chopped. —Christen Chalmers, Houston, Texas
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

Ingredients

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrot
  • 1 garlic clove, minced
  • 1-1/2 cups cubed peeled butternut squash
  • 1-1/2 cups chicken stock
  • 1/4 teaspoon dried sage leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch crushed red pepper flakes

Directions

  • 1. In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer.
  • 2. Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes. Yield: 2 servings.