Butternut Squash Soup With Sage Recipe

Name: Butternut Squash Soup With Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs butternut squash, peeled, seeded and cubed into 1-inch pieces (about 5-6 cups); 3 tablespoons olive oil; 3 teaspoons kosher salt; 1 pinch fresh ground pepper; 1 tablespoon butter; 1 large yellow onion, diced (about 1 1/2 cups); 3 stalks celery, clopped (about 1 1/2 cups); 1 tablespoon chopped fresh sage; 6 cups chicken broth; 1/2 cup grated parmesan cheese

Servings: persons

3 lbs butternut squash, peeled, seeded and cubed into 1-inch pieces (about 5-6 cups)
3 tablespoons olive oil
3 teaspoons kosher salt
1 pinch fresh ground pepper
1 tablespoon butter
1 large yellow onion, diced (about 1 1/2 cups)
3 stalks celery, clopped (about 1 1/2 cups)
1 tablespoon chopped fresh sage
6 cups chicken broth
1/2 cup grated parmesan cheese

1
Preheat oven to 400u00b0F.
2
In a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper.
3
Place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside.
4
In a large soup pot, heat the remaining oil and butter over medium heat.
5
Add the onion, celery and sage and saute until translucent and tender, about 10 minutes.
6
Add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat.
7
Using a blender or food processor, remove the squash with a slotted spoon and puree until smooth.
8
Return to the pot, keep warm. Serve with grated parmesan.

3241

kcal

Calories

308

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lbs butternut squash, peeled, seeded and cubed into 1-inch pieces (about 5-6 cups), 3 tablespoons olive oil, 3 teaspoons kosher salt, 1 pinch fresh ground pepper, and more.

Yes, Butternut Squash Soup With Sage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup With Sage

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