Pureed Butternut Squash Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn’t the easiest thing to cut into, so I buy mine pre-chopped. —Christen Chalmers, Houston, Texas
Ingredients
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1 teaspoon butter
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1 teaspoon olive oil
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1/4 cup chopped onion
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1/4 cup chopped carrot
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1 garlic clove, minced
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1-1/2 cups cubed peeled butternut squash
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1-1/2 cups chicken stock
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1/4 teaspoon dried sage leaves
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1/4 teaspoon salt
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1/8 teaspoon pepper
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Pinch crushed red pepper flakes
Directions
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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.
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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.
Nutrition Facts
1 cup: 126 calories, 4g fat (2g saturated fat), 5mg cholesterol, 710mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 5g protein.
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