Butternut Squash Soup
Simmer sweet butternut squash and sage in broth, then purée into a comforting, silky-smooth, dairy-free soup. Add some crunch by topping with toasted pumpkin seeds.
Serves
4
Prep time 10 minutes
Cook time 1 hour, 10 minutes
Ingredients
2 Tbsp. olive oil
1/2 yellow onion, diced
1 1/2 lbs. peeled, seeded, and cubed butternut squash (4 cups of 1-inch cubes)
1 Tbsp. packed light brown sugar
1 clove garlic, minced
1/2 tsp. dried sage or 4 fresh sage leaves
2 cups College Inn® Chicken Broth, plus more as needed
Salt and cracked black pepper
Toasted pumpkin seeds and finely chopped chives, optional
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Directions
Heat oil in a large saucepan over medium heat. Add onion and sauté 5 minutes until tender. Stir in squash, brown sugar, garlic and sage; cook 2 minutes.
Stir in broth; bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes or until squash is soft. Remove from heat.
Purée squash mixture with an immersion blender directly in the pot, or transfer to a standard blender and blend until smooth. If soup is too thick, thin out with more broth, as needed. Season to taste with salt and pepper. Serve garnished with pumpkin seeds, chives and more cracked black pepper, as desired.
TIP: To double the recipe use 1 carton (32 oz.) College Inn® Chicken Broth. Cook in a Dutch oven and purée the soup in 2 batches if using a standard blender.
