Dinner

Butternut Squash Soup with Sage

Butternut squash melts into a silky, golden broth scented with sage, while carrot and celery add gentle sweetness and a whisper of savoriness. A splash of milk finishes it with creamy comfort in every spoonful.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Butternut Squash Soup with Sage
Total
55 min
Prep
15 min
Cook
40 min
Serves
6

Nutrition per Serving

Calories
56
Protein
3g
Carbs
12g
Fat
1g
Fiber
3g
Sugar
2g
Sodium
300mg

Ingredients

  • 1 butternut squash (about 2 cups cubed)
  • 1 carrot (peeled)
  • 1 small onion (chopped)
  • 1 celery rib (chopped)
  • 6 cup fat free chicken or vegetable broth
  • 2 garlic cloves (halved)
  • 4 sage leaves
  • 1/2 cup 1% milk
  • salt and freshly ground pepper

Instructions

  1. Peel the squash and remove the seeds.
  2. Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.)
  3. In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
  4. Discard the sage and using an immersion blender, puree the soup.
  5. Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.