 | | 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.
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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
Serving Size: 1 cup
|  | | 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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