Description
The farmer’s market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!
Yield: 6servings | Serving Size: 11/3 cups
Ingredients
1butternut squash, about 2 cups cubed
1carrot, peeled
1small onion, chopped
1celery rib, chopped
6cupsfat free chicken or vegetable broth
2garlic cloves, halved
4sage leaves
1/2cup1% milk
salt and freshly ground pepper
Instructions
Peel the squash and remove the seeds.
- Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.)
- In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage and using an immersion blender, puree the soup.
- Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 11/3 cups, Calories: 56kcal, Carbohydrates: 11.5g, Protein: 2.5g, Fat: 0.5g, Saturated Fat: 1.5g, Sodium: 300mg, Fiber: 2.5g, Sugar: 1.5g
