Butternut Squash Soup with Sage
The farmer's market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!
Ingredients
6 servings
Instructions
- Peel the squash and remove the seeds.
- Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.)
- In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
- Discard the sage and using an immersion blender, puree the soup.
- Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.
Nutrition per serving
56kcal
💰 Cost Estimate
Total Ingredients
$937.00
$937.00
Per Serving
$156.00/serving
$156.00/serving
🏠 Savings
~$1874.00 vs buying!
~$1874.00 vs buying!
📋 Price Breakdown (89% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| butternut squash | 1 | $110.00 |
| carrot | 1 | $37.00 |
| onion | 1 small | $50.00 |
| celery rib | 1 | $51.00 |
| fat free chicken or vegetable broth | 6 cups | $190.00 |
| arlic cloves | 2 g | $3.00 |
| sage leaves | 4 | $484.00 |
| 1% milk | 0.5 cup | $12.00 |
| salt and freshly ground pepper | - | - |
*Estimated market prices, may vary by region
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