Butternut Squash Soup with Sage
As the season changes, the farmer's market bursts with vibrant squashes and pumpkins. I couldn't resist picking up this stunning squash, which sparked the idea to paint my kitchen in a similar hue. This delightful soup is both low in points and incredibly satisfying, making it an ideal dish for fall. Savor every spoonful!
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Ingredients
- 1 butternut squash
- 1 carrot
- 2 garlic cloves
- 4 sage leaves
- 1/2 cup 1% milk
- salt and freshly ground pepper
- 1 small onion
- 1 celery rib
- 6 cups fat free chicken or vegetable broth
Instructions
- 1
Begin by peeling the butternut squash and extracting the seeds from the interior.
- 2
Chop the squash into medium-sized cubes. (A simple method for peeling butternut squash involves trimming both ends first, then slicing the squash lengthwise.)
- 3
In a sizable heavy-bottomed pot, combine the squash, carrots, celery, onion, garlic, sage, and broth. Bring the mixture to a rolling boil. Once boiling, cover the pot and reduce the heat to low, allowing it to simmer for approximately 40 minutes, or until the squash becomes tender.
- 4
Remove the sage leaves from the pot and, using an immersion blender, blend the soup until it reaches a smooth consistency.
- 5
Stir in the milk and season with salt and pepper according to your preference, then serve. This soup is delightful with a sprinkle of freshly grated Parmesan cheese on top.