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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. butter
- 1 onion (coarsely chopped)
- 4 cloves garlic (chopped)
- 1 Tbsp. chopped fresh sage
- 20 oz. butternut squash (Mann’s, Cubes)
- 5 cups chicken broth (low sodium)
- 1/3 cup grated Parmesan cheese
- 24 sage leaves (fresh)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol15mg5% |
Sodium150mg6% |
Potassium570mg16% |
Protein7g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber8g32% |
Sugars2g |
Vitamin A170% |
Vitamin C35% |
Calcium35% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Yummly User 5 years ago
Delicious. I only added 4 cups of broth and it was still pretty thin. I even dropped in a couple tbs’s of roasted sweet potato because I wanted to thicken it. I also roasted the squash before making the soup, using coconut oil and salt/pepper. I’m not crazy about the texture of the fried sage leaves. Nonetheless, the soup is savory and tasty, getting even better as it sits. My husband likes it better than the sweeter versions of butternut squash soup I’ve made before.
Yummly User 5 years ago
AMAZING! I added chopped turkey bacon. Also, it needed a bit more butter at the beginning or else the garlic and onions would burn. Overall, it turned out amazing.