Ingredients
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1 (2½ to 3-pound) Butternut Squash
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1 Tbsp Olive Oil
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1 Onion
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1 Leeks
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2 Garlic
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3 cups reduced-sodium Vegetable Broth
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1½ tsp dried Sage
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¼ tsp Black Pepper
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Cayenne Pepper
Directions
Steps
|
1
Done
|
Put squash in a steamer basket; then set into a large saucepan over 1 inch boiling water. Cover and cook for about 15 minutes. |
|
2
Done
|
Heat oil in a saucepan. Add onion, leek, and garlic; cook, stirring, until softened, about 5 minutes. Add squash and all remaining ingredients; bring to a boil. Simmer, covered, for about 15 minutes. Remove saucepan from heat; let cool 5 minutes. |
|
3
Done
|
Purée soup, in batches, if needed, in a food processor or blender. Return soup to the pot and reheat. |
