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Creamy squash soup

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Winter squash

Photo, Erik Putz.

Chatelaine Triple Tested

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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