Vegetarian

Butternut Squash Soup (from FWDGF) takes several minutes to prepare.

Butternut Squash Soup (from FWDGF) takes several minutes to cook.

Butternut Squash Soup (from FWDGF) makes 4 servings.

The ingredients for Butternut Squash Soup (from FWDGF) are:

1 medium (2 to 2 1/2 pounds) butternut squash, peeled, halved, seeds and strings discarded
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large white onion, roughly chopped
2 garlic cloves, peeled and chopped
1/2 teaspoon freshly ground nutmeg
3 sprigs fresh thyme
3 fresh sage leaves plus additional for garnish
3 carrots, peeled and roughly chopped
1 Granny Smith Apple, peeled, cored and chopped
4 to 5 cups chicken broth
Salt and freshly ground pepper

Here is how you make Butternut Squash Soup (from FWDGF):

1. Cut the butternut squash into 1-inch pieces and set aside. 2. In a large pot, heat the oil and butter over medium-high heat. Add the onion and garlic and saut? until fragrant and softened, about 4 minutes. Add the nutmeg, thyme, and sage and cook for another minute, stirring. Add the squash, carrots, apple, and 4 cups chicken broth. Bring to a boil, lower the heat, and cover. Simmer until the vegetables are tender, about 20 minutes.3. Remove the thyme sprigs and sage leaves from the soup and carefully transfer the mixture to a blender or a food mill and pur?e until smooth. If a thinner consistency is desired, add the remaining 1 cup chicken broth. Season to taste and serve hot. NOTE: Sage leaves quickly fried in butter are a brilliant complement to the soup's natural sweetness. To prepare, simply melt 3 tablespoons butter in a small sautee pan over medium heat, swirling the pan occasionally. Add whole sage leaves and saute until brown and toasted, 1 to 2 minutes. Garnish each serving of soup with 1 or 2 leaves and a drizzle of butter.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user PRETZELS1037.

The nutritional information for Butternut Squash Soup (from FWDGF) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 252.6

• Total Fat: 13.0 g
• Cholesterol: 15.5 mg
• Sodium: 955.4 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 8.2 g
• Protein: 2.6 g