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Gingered Butternut Squash Soup with Fresh Sage

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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 6
1 tablespoon olive oil
1 1/2 cups chopped yellow onion
2 cups diced butternut squash  (peeled and seeded)
2 small cloves garlic, roughly chopped
2-inch piece ginger root, peeled and chopped
2 tablespoon chopped fresh sage   (2 teaspoons if using dried sage)
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground clove (optional)
3 cups fat free chicken stock (or vegetable stock)
Salt and pepper, optional
White Truffle Oil, optional
Heat 2 quart sauce pan and add olive oil. Add onion and saute over low heat until soft and translucent. Add diced squash, garlic, ginger, herbs and spices. Cook for five minutes. Add stock. Bring to a boil and lower to a simmer; cook until squash is soft; five to ten minutes.

Puree with blender or food processor. Season with salt and pepper if desired. Season to taste with salt and pepper. Drizzle each serving with 1/2 teaspoon white truffle oil. Yield approximately five cups.

Recipe created exclusively for by Chef Jason Bobson.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 74
Sodium: 88mg
Fiber: 2g
Carbohydrates, Total: 9g
Protein: 4g
% Cal. from Fat: 24%
Fat. Total: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Fran Reviewed: 12/07/2007
Quick, easy and delicious.... and yes like many of your other reviewers I did make a couple of changes. I used low sodium chicken stock and I added some plain yoghurt
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