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Winter Squash Soup Recipe

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This creamy, pureed soup is the perfect starter course for a fall or winter meal.

Winter Squash Soup Recipe (+)

Directions

Peel and seed squash. Cut squash into ½" cubes.
Chop onion, carrot, and celery. In sauce pan, sauté chopped onion, carrot, and celery in butter until soft, but not browned.
Add cubed squash and 4 cups of chicken broth, sage, salt, and pepper.
Bring to a full boil. Reduce heat, and cover. Cook 40-45 minutes or until squash is tender. Season to taste.
Pour ingredients into blender or food processor and pureé. Add remaining 1 cup of broth. If soup mixture is too thick, thin with water or milk.
Reheat and serve. Garnish as desired.

Prep Time: 15 minutes

Cook Time: 1 hour

Serving Size: 1 cup

Servings: 8

Enter desired servings:

Ingredients

-		2 1/2 pounds (to 3 pound) butternut squash
-		1 large onion
-		1 carrot
-		1 stalk celery
-		5 cups chicken broth
		salt (to taste)
		freshly ground pepper (to taste)
-		1/2 teaspoon dried sage
-		2 tablespoons butter

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