Creamy squash soup
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Photo, Erik Putz.
Ingredients
1 tbsp olive oil
4 garlic cloves, minced
1 onion, chopped
2 tbsp tomato paste
1/2 tsp finely chopped fresh sage leaves
1/2 tsp salt
1/8 tsp cayenne
900-mL carton no-salt vegetable broth
5 cups chopped butternut squash
fried and chopped bacon, (to garnish)
fried sage leaves, (to garnish)
Instructions
HEAT olive oil in a medium pot over medium. Add garlic and onion. Cook until onion is soft, about 3 min. Add tomato paste, chopped fresh sage, salt and cayenne. Pour in vegetable broth and butternut squash.
BOIL, then reduce heat to medium-low and simmer until squash is very tender, 15 to 20 min. Use a hand blender to purée soup.
LADLE soup into bowls. Garnish with fried crisp bacon and sage leaves, if desired.
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