Creamy Butternut Squash & Sage Soup
Craving a creamy soup that’s not loaded with calories? This rich squash soup recipe omits heavy cream altogether!
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- 4 cups butternut squash peeled and cubed
- 4 cups water
- 1 medium sweet potato chopped
- 1 medium carrot chopped
- 1 medium onion chopped
- 2 tbsp olive oil
- 2 tbsp butter divided
- 2 tbsp fresh sage leaves minced
- 3/4 tsp salt
- 1/2 tsp red pepper flakes crushed
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp pepper
- 1 garlic clove minced
- Preheat oven to 400°F (200°C). Place squash in foil-lined 15 x 10 x 1-in. (38 x 25 x 2.5 cm) baking pan. Drizzle with oil. Sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally.
- Meanwhile, in large saucepan, heat oil and 1 tbsp (15 mL) butter over medium heat. Add onion and garlic. Cook and stir 3-4 minutes or until softened. Reduce heat to medium-low. Cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper.
- Add water, sweet potato and carrot to saucepan. Bring to boil. Reduce heat. Cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Return to pan and heat through.