Butternut Squash Soup with Sage
1
Points®
Total time: 38 min • Prep: 8 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Two of autumn’s best flavors, sweet winter squash and earthy sage, make this colorful soup a wonderful way to welcome the season.
Ingredients
Olive oil
2 tsp
Onion
1 medium, chopped
Uncooked butternut squash
2 pound(s), peeled, seeded, and coarsely chopped
Chicken broth
32 fl oz, reduced-sodium
Fresh sage
2 Tbsp, chopped
Fat free sour cream
¼ cup(s)
Fresh sage
2 Tbsp, chopped (optional)
Water
1½ cup(s), or less
Instructions
1
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.
2
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.)
3
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.
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