Butternut Squash Soup with Sage

By deedavis

Servings: 6 • Serving Size: about 1 1/3 cups • Old Points: 1 pt • Points+: 1 pt
Calories: 56.2 • Fat: 0.3 g • Protein: 2.6 g • Carb: 11.4 g • Fiber: 2.6 g

Ingredients

• 1 butternut squash, about 2 cups cubed
• 1 carrot, peeled
• 1 small onion, chopped
• 1 celery rib, chopped
• 6 cups fat free chicken or vegetable broth
• 2 garlic cloves, halved
• 4 sage leaves
• 1/2 cup 1% milk
• salt and freshly ground pepper

Preparation

Step 1

Peel the squash and remove the seeds. Cut into medium size cubes.*
In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage and using an immersion blender, puree the soup. Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.

* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.

*changed things a little - sauted the onion, celery, garlic and carrot in 1 tsp of olive oil and roasted the squash instead of boiling it - added 4 sprigs of fresh thyme with the sage