Quick Butternut Squash Soup

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Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.

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Ingredients [?]

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  • add   3 cups fat-free chicken broth
  • add   1 teaspoon olive oil
  • add   1/8 teaspoon ground black pepper
  • add   1 clove garlic
  • add   1/2 teaspoon salt
  • add   parmesan cheese (Garnish)
  • add   1/2 cup chopped onions
  • add   1 1/2 lbs butternut squash (peeled, seeded, cubed)
  • add   1 teaspoon fresh sage, chopped (or 1t. ground dry sage)


  1. Add oil, garlic and onion to large stockpot over medium heat.
  2. Saute for 3-4 minutes.
  3. Add sage, salt, pepper, broth and squash.
  4. Bring to a boil.
  5. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
  6. Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
  7. Garnish with parmesan cheese and more fresh sage (if desired).