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Butternut Squash Soup with Sage





Yields
Makes 4 to 5 servings

Notes: Soup can be made up to 2 days ahead. Reheat, covered, over low heat, stirring occasionally.

 2 to 3 cups vegetable or fat-skimmed chicken broth
 1 cup apple juice or cider
 3 pounds butternut squash
 1 onion (6 oz.), peeled and chopped
 6 fresh sage leaves (about 3 in. long)
  Crème fraîche or sour cream
  About 2 tablespoons minced fresh sage leaves
  Salt
Step 1
1

In a 3- to 4-quart pan over high heat, bring 2 cups broth and juice to a boil.

Step 2
2

Meanwhile, peel squash, seed, and cut into 1-inch chunks (you need 7 to 8 cups).

Step 3
3

Add squash, onion, and whole sage leaves to pan, cover, and return to a boil. Reduce heat and simmer until squash is very tender when pierced, about 30 minutes.

Step 4
4

With a slotted spoon, transfer about half the vegetables to a food processor or blender. Whirl to smoothly purée, adding just enough broth to facilitate. Pour purée into a bowl and repeat to purée remaining vegetables.

Step 5
5

Return puréed vegetables to broth in pan. If soup is thicker than you like, thin with more broth. Stir over medium heat until soup is hot.

Step 6
6

Ladle into mugs. Add crème fraîche, sage, and salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories153
% Daily Value *
Total Fat 0.5g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 40mg2%
Total Carbohydrate 38g14%

Dietary Fiber 4.7g17%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.