A savoury creamy soup that is low cal highly nutritious and so yummy on a cold winter night.
Melt 1 tbsp butter in heavy pan over medium heat. Add onion and garlic, cover and cook until soft,stirring occasionally, about 7 minutes. Add chopped sage, stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Purée soup in batches in blender until smooth. Return soup to pot. Mix in cheese . Season to taste with salt and pepper. Melt remaining butter in heavy pan over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Ladle into bowls.. Garnish with toasted sage. Enjoy!
Be careful when blending hot liquids.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 146 | ||
Calories from Fat: 89 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 576.5mg | 20 % | |
Potassium 419.2mg | 11 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 9g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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