Description
Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.
Ingredients
- 1
teaspoon olive oil
- 1
clove garlic, minced
- ½
cup chopped onion
- 1
teaspoon fresh sage, chopped (or 1t. ground dry sage)
- ½
teaspoon salt
- ⅛
teaspoon ground black pepper
- 3
cups fat-free chicken broth
- 1½
lbs butternut squach (peeled, seeded, cubed)
-
parmesan cheese (garnish)
Preparation
- Add oil, garlic and onion to large stockpot over medium heat.
- Saute for 3-4 minutes.
- Add sage, salt, pepper, broth and squash.
- Bring to a boil.
- Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
- Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
- Garnish with parmesan cheese and more fresh sage (if desired).
