Squash soup with sage

Yield: 4 Servings

Measure Ingredient
¼ cup Olive oil
1 \N Minced onion
1 \N Leek, halved and thinly
\N \N Sliced
2 pounds Butternut squash
4 cups Vegetable or chicken stock
2 \N Sage leaves, finely chopped
1 \N Sprig of thyme
\N \N Salt and pepper to taste

In a large pot, saute onions and leeks in oil. Peel, seed and cube the sqaush. Add to vegetables with stock and simmer until squash is tender. Puree vegetables in blender or food processor. Heat until boiling then simmer for 15 minutes with sage leaves, thyme, salt and pepper. Source: TV Guide, November 25th, 1995.

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