Butternut Squash and Sage Soup

Picture of Butternut Squash and Sage Soup

Recipe prepared by Chef Rahsaan White

Nutrient analysis by Michele Andrews, MPH, RD, Health and Wellbeing Nutrition Fellow

Recipe Yield: 4 Servings

Ingredients
    Soup
  • 1/2 tablespoon olive oil
  • 1½ fresh white onions, chopped
  • 1 tablespoon fresh sage, chopped
  • 1½ pounds fresh butternut squash, peeled, seeded, chopped
  • 1/2 tablespoon honey
  • 1/2 clove
  • 1/2 cinnamon stick
  • 3 cups vegetable broth
  • 1/2 bunch fresh chives, snipped
  • 1 dollop citrus cream (see recipe below)
    Citrus Cream
  • 1/4 cup sour cream
  • 1 fresh lime
  • 1 pinch of granulated sugar
  • 1 pinch of ground, black pepper
Directions
Soup
  1. Pour oil in a large saucepan. Add onion, clove, cinnamon, and sage and cook on medium heat or until soft, about 15 minutes. Add squash and cook for 5 minutes, stirring frequently. Add honey and broth, bring to a simmer, and cook until the squash is tender, about 15 minutes.
  2. Set soup aside to cool. Once it has cooled, whip until smooth using a hand blender or blend in a Vitamix blender. Season with pepper and add a drop of water if soup is too thick. Add 1 dollop of citrus cream (see below) to prepared soup and garnish with chives. Enjoy!
Citrus Cream

Place sour cream, sugar, the zest of 1 lime, and juice of ½ lime in a bowl and whisk.

Nutritional facts (per serving): 156 calories, 3.5g fat (20% of calories from fat), 1.2g saturated fat (7% of calories from saturated fat), 4mg cholesterol, 720 mg sodium, 4.3g dietary fiber, 3g protein and 28g carbohydrates


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  • V = vegetarian recipe
  • GF = gluten-free recipe
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