Butternut Squash and Sage Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 large onion, chopped (about 2 cups)
2 butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tbsp fresh sage, chopped
4 cups chicken broth
kosher salt & freshly ground black pepper , to taste
vegetable oil (for frying )
8 -18 leaves fresh sage (to garnish )

Directions:

In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth; bring to a boil, reduce heat to medium-low, and cook 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.
In a small pan, heat 1/2 inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.19 Kcal (344 kJ)
Calories from fat	42.78 Kcal
		% Daily Value*
Total Fat	4.75g	7%
Sodium	576.34mg	24%
Potassium	333.23mg	7%
Total Carbs	8.26g	3%
Sugars	1.95g	8%
Dietary Fiber	1.7g	7%
Protein	0.79g	2%
Vitamin C	22.7mg	38%
Vitamin A	0.5mg	16%
Iron	0.7mg	4%
Calcium	48.6mg	5%

Amount Per 100 g
Calories	35.17 Kcal (147 kJ)
Calories from fat	18.31 Kcal
		% Daily Value*
Total Fat	2.03g	7%
Sodium	246.65mg	24%
Potassium	142.61mg	7%
Total Carbs	3.53g	3%
Sugars	0.83g	8%
Dietary Fiber	0.73g	7%
Protein	0.34g	2%
Vitamin C	9.7mg	38%
Vitamin A	0.2mg	16%
Iron	0.3mg	4%
Calcium	20.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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