Butternut Squash Soup
Serves 6
Butternut squash is rich in beta-carotene and vitamin C, while onions provide the antioxidant power of quercetin. And with an antiseptic boost from sage, this soup is sure to keep your immune system strong during the cold winter months.
Ingredients
1 cup red onion, chopped
2 teaspoon olive oil
1 teaspoon ground sage
½ teaspoon sea salt
½ teaspoon cayenne pepper
3 cups vegetable broth
1 large butternut squash, peeled, seeded, and cubed
2 tablespoons parmesan cheese (optional)
Directions
- In a soup pot, sauté onion in olive oil over medium heat until soft.
- Add sage, salt, pepper, broth, and squash. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes, or until squash is soft.
- Ladle ¾ of the soup into a blender or food processor and purée.
- Pour back into pot and reheat for 5 minutes.
- Stir in parmesan cheese (if desired) and serve.