American Squash Soup

Fried whole sage leaves make an interesting garnish for this soup. Simply panfry fresh sage leaves in butter or olive oil for a minute and drain on a paper towel.

Serves: 4Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 4

Ingredients

  • ½ cup chopped onion
  • 1 Tbsp. fresh sage, chopped
  • 2 Tbsp. olive oil
  • 4 cups chicken broth
  • 2 cups butternut squash, peeled and chopped
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup croutons
  • ¼ cup bacon crumbles

Directions

  • In a soup pot, sauté onions and sage in olive oil until translucent. Add chicken broth and squash. Bring to a boil, then simmer until squash is cooked, 45 minutes.
  • Purée soup in a blender until smooth, then season with salt and pepper.
  • Serve hot with croutons and bacon crumbles sprinkled on top of the soup.

Recipe Information

Serves: 4

Ingredients

  • ½ cup chopped onion
  • 1 Tbsp. fresh sage, chopped
  • 2 Tbsp. olive oil
  • 4 cups chicken broth
  • 2 cups butternut squash, peeled and chopped
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup croutons
  • ¼ cup bacon crumbles

Directions

  • In a soup pot, sauté onions and sage in olive oil until translucent. Add chicken broth and squash. Bring to a boil, then simmer until squash is cooked, 45 minutes.
  • Purée soup in a blender until smooth, then season with salt and pepper.
  • Serve hot with croutons and bacon crumbles sprinkled on top of the soup.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat10g
Saturated Fat2g
Cholesterol10mg
Sodium900mg
Total Carbohydrate17g
Dietary Fiber2g
Sugars3g
Protein5g