Butternut Squash Soup with Sage Recipe

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Ingredients

Count

Nutrition

1261

Calories

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Ingredients:

Serving

2 to 3 cups vegetable or fat-skimmed chicken broth
1 cup apple juice or cider
3 lb butternut squash
1 onion (6 oz.), peeled and chopped
6 fresh sage leaves (about 3 in . long)
creme fraiche or sour cream
about 2 tbsp minced fresh sage leaves
salt

Directions:

In a 3- to 4-quart pan over high heat, bring 2 cups broth and juice to a boil.
Meanwhile, peel squash, seed, and cut into 1-inch chunks (you need 7 to 8 cups).
Add squash, onion, and whole sage leaves to pan, cover, and return to a boil. Reduce heat and simmer until squash is very tender when pierced, about 30 minutes.
With a slotted spoon, transfer about half the vegetables to a food processor or blender. Whirl to smoothly purée, adding just enough broth to facilitate. Pour purée into a bowl and repeat to purée remaining vegetables.
Return puréed vegetables to broth in pan. If soup is thicker than you like, thin with more broth. Stir over medium heat until soup is hot.
Ladle into mugs. Add crème fraîche, sage, and salt to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1261.22 Kcal (5280 kJ)
Calories from fat	68.56 Kcal
		% Daily Value*
Total Fat	7.62g	12%
Sodium	405.19mg	17%
Potassium	6835.36mg	145%
Total Carbs	300.56g	100%
Sugars	58.89g	236%
Dietary Fiber	60.6g	242%
Protein	37.04g	74%
Vitamin C	466.6mg	778%
Vitamin A	13.6mg	454%
Iron	21.8mg	121%
Calcium	955.5mg	96%

Amount Per 100 g
Calories	50.6 Kcal (212 kJ)
Calories from fat	2.75 Kcal
		% Daily Value*
Total Fat	0.31g	12%
Sodium	16.26mg	17%
Potassium	274.25mg	145%
Total Carbs	12.06g	100%
Sugars	2.36g	236%
Dietary Fiber	2.43g	242%
Protein	1.49g	74%
Vitamin C	18.7mg	778%
Vitamin A	0.5mg	454%
Iron	0.9mg	121%
Calcium	38.3mg	96%

* 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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