Butternut Squash Soup with Sage
Ingredients
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 1 butternut squash (2 to 2½-lb), peeled, seeded and cut into 1-inch pieces (about 6 cups)
- 2 medium Granny Smith apples, peeled, cored and sliced (about 2 cups)
- 1 large onion, chopped (about 1 cup)
- 1 Tbsp minced fresh sage leaves
- 4 cups chicken broth or organic free-range chicken broth
Instructions
- Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion and sage and cook until the vegetables are almost tender.
- Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.
- Using an immersion blender, puree the squash mixture. Season to taste.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
