- 2 tsp olive oil
- 1 medium uncooked onion(s), chopped
- 2 pound(s) uncooked butternut squash, peeled, seeded, and coarsely chopped
- 32 oz canned chicken broth, reduced-sodium
- 2 Tbsp fresh sage, chopped
- 1/4 cup(s) fat free sour cream
- 2 Tbsp fresh sage, chopped (optional)
- 1 1/2 cup(s) water, or less
Heat a large nonstick saucepan. Swirl in the oil, then add the onion. Sauté until translucent, about 5 minutes. Add the squash, broth, and sage; bring to a boil. Reduce the heat and simmer, adding the water 1/2 cup at a time, until the squash is very soft, about 20 minutes. Remove from the heat and let cool 30 minutes.
Pour the mixture through a strainer; reserve the liquid. Transfer the squash mixture remaining in the strainer to a food processor; pulse to a very smooth puree. Add 1–1 1/2 cups of the strained liquid, 1/2 cup at a time, until the soup has a fluid but creamy consistency. (Refrigerate or freeze any leftover strained liquid for another use.)
Transfer the soup back to the saucepan and cook, stirring frequently, until just heated through. Garnish each serving with a tablespoon of the sour cream and a sprinkle of the additional sage, if using. Yields 1 cup per serving.
- If you have any strained liquid leftover in Step 2, save it for flavoring soups and stews. It will last up to three days in the refrigerator or two months in the freezer.