- 6
0/5
(0 Votes)
Ingredients
- 3 tbs EVOO
- 1 onion, thinly sliced
- 4 cloves garlic, smashed
- 2 fresh sage leaves
- 2 tsp kosher salt
- freshly ground black pepper
- 2 medium canned plum tomatoes
- 1 medium butternut squash (about 2 lbs), peeled, halved, seeded and diced
- 4 cups low-sodium chicken broth or water
- 1 tsp balsamic vinegar
- 2 tablespoons freshly grated parmesan, optional
Preparation
Step 1
Heat olive oil in soup pot over medium heat;
Add onion, garlic, sage, 1 tsp salt and season w/pepper to taste;
Cook, covered, stirring occasionally until soft and fragrant (about 15 mins.);
Raise heat to medium high and add tomatoes;
Cook stirring w/wooden spoon until tomatoes break up and onions brown slightly (about 7 mins);
Add squash and remaining tsp salt and cook until squash is tender (about 12 mins);
Add broth, bring to simmer and cook uncovered until
veggies are tender (about 20 mins);
Set aside to cool slightly;
Working in batches, puree soup in blender or w/immersion blender;
Return soup to pot and reheat over medium heat;
Stir in vinegar
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