The farmer’s market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. Enjoy!
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
Directions
- Peel the squash and remove the seeds.
- Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.)
- 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.
