Make this Butternut Squash Soup recipe and add some fresh sage for a unique burst of flavor! Tweet this
Butternut Squash Soup with Sage
Makes 3 1/2 cups (about 3 servings)
- 1 medium-size butternut squash
- 1 tablespoon chopped fresh sage
- 1 can less-sodium chicken broth
- 1 teaspoon Kosher salt
- 1/4 cup milk
- 1/4 cup Greek-style yogurt
- 1 tablespoon orange juice
- Preheat oven to 400 degrees F.
- Place uncut squash on a baking sheet and bake for 1 hour. Remove from oven; let cool slightly. Slice in half lengthwise and discard seeds.
- Scoop cooked pulp into a medium saucepan. Place over medium-high heat. Add sage and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes.
- Remove from heat. Stir in remaining ingredients. Puree with a hand held blender (or place in blender or food processor to puree). Serve warm.
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.More posts by ReganJonesRD