Add the oil to a large pan and fry sage leaves until they are crisp, remove and set aside.
Gently sauté onion, carrot , celery and garlic until soft without browning
Add the rest of the ingredients (except sage leaves) and simmer until everything is soft
Blitz with a stick blender and crush the sage leaves in
If it is too thick for your taste add water as necessary
If the skin on the squash is thin you don't need to peel it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1669g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 34 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 5668.1mg||195 %|
|Potassium 890mg||23 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 42.1g|
|Protein 2.7g||4 %|
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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: 216
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