Gingered Butternut Squash Soup with Fresh Sage Recipe
Source: Cooking.com
Serves 6
RECIPE INGREDIENTS
1 tablespoon olive oil
1 1/2 cups chopped yellow onion
2 cups diced butternut squash (peeled and seeded)
2 small cloves garlic, roughly chopped
2" piece ginger root, peeled and chopped
2 tablespoon chopped fresh sage (2 teaspoons if using dried sage)
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground clove (optional)
3 cups fat free chicken stock (or vegetable stock)
Salt and pepper, optional
White Truffle Oil, optional
RECIPE METHOD
Heat 2 quart sauce pan and add olive oil. Add onion and saute over low
heat until soft and translucent. Add diced squash, garlic, ginger, herbs
and spices. Cook for five minutes. Add stock. Bring to a boil and lower
to a simmer; cook until squash is soft; five to ten minutes.
Puree with blender or food processor. Season with salt and pepper if
desired. Season to taste with salt and pepper. Drizzle each serving with
1/2 teaspoon white truffle oil. Yield approximately five cups.
Happiness comes through doors you didn't even know you left open.
~Angelique~
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