Savory Sage and Butternut Squash Soup
For the past few weeks I've been participating in a nutrition and exercise challenge from the Barre3 Studio where I teach classes. I wanted to come up with some recipes that both satisfied my cravings for warm comfort food and fit within the guidelines of the challenge. One of my very favorite recipes born out of the challenge was this Savory Sage and Butternut Squash Soup. It is delicious and so simple that it can literally be made in 10 minutes. If you have dietary restrictions, you'll also be happy to hear that it is dairy free, soy free, gluten free and could very easily be nut free, if you choose.
I paired this soup with a simple Greek Salad topped with grilled chicken. It is perfectly creamy and I love the natural sweetness of the squash paired with the sage. I think it's perfect for lunch or as a first course next time you host friends for dinner. I hope you enjoy it!
Ingredients
36oz of Fresh Butternut Squash cubes or 3 (12oz) bags of pre-sliced butternut squash cubes. (I buy Green Giant
butternut squash cubes in the produce department near the bags of fresh
broccoli, green beans, etc.)
1 tbsp coconut oil
¼ tsp dry sage
¼ tsp dried chili flakes
Salt to taste, at least ¼ tsp
Black pepper to taste
2 cups vegetable broth (I prefer Swanson’s 100% natural)
Dry Roasted Pepitas, Pumpkin Seeds or Sunflower seeds
Serves 5
1. Pierce each bag and place all three bags of
butternut squash cubes in the microwave on high for 7 minutes. ***If using fresh squash and your prefer not to microwave steam the squash: Line a baking sheet with foil and grease with coconut oil or non-stick spray. Place squash cubes on the tray in a single layer and roast at 350 for 30-35 minutes or until softened and move on to step 2.
2. Pour broth, seasonings, coconut oil and cooked squash in a high speed blender and blend until completely smooth. Additional broth can be added if you prefer a thinner soup.
3. Top each serving with 1 tbsp of seeds and
enjoy.
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