Butternut Squash Soup
Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- 3 Tbsp. Olive Oil
- 1 Large Yellow Onion, diced
- 3 Cloves Garlic, minced
- 1 Butternut Squash, cubed (about 3 pounds)
- 1/2 tsp. Ground Sage
- 6 C. Chicken Broth, low-sodium
- 2 tsp. Fresh Oregano, chopped
- 1 Tbsp. Fresh Sage, chopped
- 3/4 C. Crystal Farms® Shredded Parmesan Cheese
- Salt and Pepper, to taste
Instructions
- Preheat oven to 400°F.
- Spread diced butternut squash on a baking sheet and drizzle with 2 Tbsp. olive oil. Top with salt, pepper, and ground sage. Toss to coat. Bake for 45 minutes, or until squash is fork-tender.
- Heat 1 Tbsp. of olive oil in a large pot. Add onions and sauté until soft, 2-3 minutes. Add garlic and sauté until fragrant.
- Add low-sodium chicken broth, fresh oregano, and fresh sage. Stir until heated through.
- Add cooked butternut squash to the pot. Use an immersion blender or food processor to blend ingredients. Blend carefully, as contents will be hot.
- Simmer on medium-low heat until heated through. Add Crystal Farms® Shredded Parmesan Cheese and stir until combined. Serve warm!
