Butternut Squash Soup with Crispy Sage

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Silky smooth creamy butternut squash soup the perfect soup to serve on a cold winter day. Its less than 150 calories, filling, warming and tastes amazing.

There is a fine line between baby food and butternut squash soup.  The line, a dose of heavy cream and a dash cayenne pepper.  Silky smooth creamy butternut squash soup is my favorite soup ever. Made properly and seasoned correctly, I could eat it by the gallon.  It the perfect soup to serve on a cold winter day with freshly baked crusty bread.    It’s filling and warming and tastes amazing.

The key to this soup is roasting the squash to bring out its natural sweetness.  Also, just the right amount of cream. Too much cream makes the soup to rich, not enough..baby food.   I have also found that beef stock adds a certain something to the soup.    This soup in the end is like silk on the tongue.

I also need to point out that this soup is  LESS THAN 150 calories and only  3 Weight Watchers Smart Points per 1 cup serving.  It also reheats well. I use mason jars and bring it to work for a  hearty 3:00 pm snack.

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Butternut Squash Soup with Crispy Sage

Prep Time 20 minutes

Cook Time 20 minutes

Servings 6 servings

Ingredients

Soup

• 1 butternut squash peeled and seeded
• 1 tablespoons butter
• 1 medium onion chopped
• 4 cups beef stock
• 1 cup unsweetened plain coconut milk
• 1/4 cup heavy cream
• 1 teaspoon grated nutmeg
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper to taste

Crispy Sage

• 6-12 sage leafs
• 1 tablespoon of butter

Instructions

Soup

1. Cut squash into 1-inch chunks.
2. Preheat to 375 degrees fahrenheit.
3. On a large sheet pan place squash. Sprinkle with salt and pepper. Roast for 15 minutes or until tender.
4. In large pot melt 1 tablespoon of butter. Add onion and cook until for 5-8 minutes until soft and translucent,
5. Add squash, coconut milk, stock, nutmeg and cayenne pepper. Bring to a simmer.
6. Add cream. Cook for an additional 2-3 minutes.
7. Place in a blender and puree. Season with salt, and pepper.

Crispy Sage

1. In a frying pan on high heat, melt butter and cook until lightly brown
2. Add sage leaves and cook until crispy flipping once. About 30 seconds on each side.

Plating

1. In a bowl ladle 1 cup of soup.
2. Top with sage leaf.
3. Enjoy!

Recipe Notes

3 Weight Watchers Smart Points per 1 cup serving.
!