Butternut Squash Soup with Sage
Notes: Soup can be made up to 2 days ahead. Reheat, covered, over low heat, stirring occasionally.
Yield: Makes 4 to 5 servings
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Amount per serving
- Calories: 153
- Calories from fat: 2.9%
- Protein: 3g
- Fat: 0.5g
- Saturated fat: 0.1g
- Carbohydrate: 38g
- Fiber: 4.7g
- Sodium: 40mg
- Cholesterol: 0.0mg
- 2 to 3 cups vegetable or fat-skimmed chicken broth
- 1 cup apple juice or cider
- 3 pounds butternut squash
- 1 onion (6 oz.), peeled and chopped
- 6 fresh sage leaves (about 3 in. long)
- Crème fraîche or sour cream
- About 2 tablespoons minced fresh sage leaves
- 1. In a 3- to 4-quart pan over high heat, bring 2 cups broth and juice to a boil.
- 2. Meanwhile, peel squash, seed, and cut into 1-inch chunks (you need 7 to 8 cups).
- 3. Add squash, onion, and whole sage leaves to pan, cover, and return to a boil. Reduce heat and simmer until squash is very tender when pierced, about 30 minutes.
- 4. With a slotted spoon, transfer about half the vegetables to a food processor or blender. Whirl to smoothly purée, adding just enough broth to facilitate. Pour purée into a bowl and repeat to purée remaining vegetables.
- 5. Return puréed vegetables to broth in pan. If soup is thicker than you like, thin with more broth. Stir over medium heat until soup is hot.
- 6. Ladle into mugs. Add crème fraîche, sage, and salt to taste.
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Butternut Squash Soup with Sage Recipe at a Glance