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Pureed Butternut Squash Soup

Name: Pureed Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 1 teaspoon butter; 1 teaspoon olive oil; 1/4 cup chopped onion; 1/4 cup chopped carrot; 1 garlic clove, minced; 1-1/2 cups cubed peeled butternut squash; 1-1/2 cups chicken stock; 1/4 teaspoon dried sage leaves; 1/4 teaspoon salt; 1/8 teaspoon pepper; Pinch crushed red pepper flakes

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn’t the easiest thing to cut into, so I buy mine pre-chopped. —Christen Chalmers, Houston, Texas

Pureed Butternut Squash Soup Recipe photo by Taste of Home

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Ingredients

1 teaspoon butter
1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup chopped carrot
1 garlic clove, minced
1-1/2 cups cubed peeled butternut squash
1-1/2 cups chicken stock
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch crushed red pepper flakes

Directions

In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.

Nutrition Facts

1 cup: 126 calories, 4g fat (2g saturated fat), 5mg cholesterol, 710mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 5g protein.

Pureed Butternut Squash Soup

Total Time

Makes

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