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: 6 servings
4 from 5 votes

Butternut Squash Soup with Sage

Total Time: 1 hr
Course: Dinner, Lunch, Soup
Cuisine: American
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!

Ingredients

  • 1 butternut squash (about 2 cups cubed)
  • 1 carrot (peeled)
  • 1 small onion (chopped)
  • 1 celery rib (chopped)
  • 6 cups fat free chicken or vegetable broth
  • 2 garlic cloves (halved)
  • 4 sage leaves
  • 1/2 cup 1% 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.
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Nutrition

Calories: 56kcal, Carbohydrates: 11.5g, Protein: 2.5g, Fat: 0.5g, Fiber: 2.5g
Freestyle Points: 1
Points +: 1