This is the perfect soup to prepare for a simple dinner. You don’t need to do a lot for this. If you’re too tired, all you need to have is the presence of mind so you will not use another ingredient by mistake, but that’s all! I love making this creamy butternut squash soup during the fall months. it’s the perfect way to top off your evening when the air begins to turn crisp and all you want to do is get somethign warm and comforting into your tummy.
Mom always scolds me over the phone whenever I go to bed without eating anything. But it’s bad to eat something heavy before going to bed because it messes with your sleeping pattern, which is why when I find myself overly tired to do anything, I always settle for tasty and warm hot soup.
Ingredients
1 teaspoon Bertolli olive oil
1 clove garlic, minced
1⁄2 cup chopped onion
1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
1⁄2 teaspoon Morton salt
1⁄8 teaspoon McCormick ground black pepper
3 cups College Inn fat-free chicken broth
1 1⁄2 lbs butternut squash (peeled, seeded, cubed)
Sargento parmesan cheese (Garnish)
Instructions
Add oil, garlic, and onion to a large stockpot over medium heat.
Saute for 3-4 minutes.
Add sage, salt, pepper, broth and squash.
Bring to a boil.
Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
Garnish with parmesan cheese and more fresh sage (if desired).
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Quick Tip: Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.