Butternut Squash Soup with Sage
1 medium, chopped
uncooked butternut squash
2 pound(s), peeled, seeded, and coarsely chopped
canned chicken broth
32 oz, reduced-sodium
2 Tbsp, chopped
fat free sour cream
2 Tbsp, chopped (optional)
1½ cup(s), 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.