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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 6 servings |
||
| Calories 67 | ||
| Calories from Fat 8 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 444mg | 18% | |
| Potassium 441mg | 12% | |
| Total Carbohydrate 15.0g | 4% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 3.2g | ||
| Protein 1.6g | 3% | |
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 cups fat-free chicken broth
- 1 1/2 lbs butternut squash (peeled, seeded, cubed)
- parmesan cheese (Garnish)
Directions
1
Add oil, garlic and onion to large stockpot over medium heat.2
Saute for 3-4 minutes.3
Add sage, salt, pepper, broth and squash.4
Bring to a boil.5
Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).6
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.7
Garnish with parmesan cheese and more fresh sage (if desired).
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Featured Reviews for This Recipe
From: Maddison
On Nov 19, 2009
Very nice soup. I'm glad it wasn't too sweet. I've had some butternut squash soup that was so sweet I couldn't eat it. Found some nice prepared squash at Costco, used frozen chopped onions and frozen minced garlic which made this fast and easy. Thanks for sharing!
From: wendyjoy
On Nov 15, 2009
I had 2 cans of chicken broth and I added both (3.5c) not wanting to waste any- it was too much liquid. I think 2.5 c would have been better for a thicker consistency. I added nutmeg and cinnamon to mine as well- flavor was great!
From: Chef Emily Kristine
On Oct 21, 2007
I added in some nutmeg and ginger to give the soup more of a fall taste. I also omitted the parmesan cheese. It was so good by itself that it did not need the extra calories.
From: ~Rita~
On Dec 5, 2005
I cut the recipe to serve 2. A thick and hearty soup great for the snow we are expecting today! Used fresh sage from the garden slightly frozen. Added some powdered ginger! Thanks!
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