Butternut Squash Soup With Sage

1. 1

   In a 3- to 4-quart pan over high heat, bring 2 cups broth and juice to a boil.

2. 2

   Meanwhile, peel squash, seed, and cut into 1-inch chunks (you need 7 to 8 cups).

3. 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. 4

   With a slotted spoon, transfer about half the vegetables to a food processor or blender. Whirl to smoothly puree, adding just enough broth to facilitate. Pour puree into a bowl and repeat to puree remaining vegetables.

5. 5

   Return pureed 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. 6

   Ladle into mugs. Add creme fraiche, sage, and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.