Winter Squash, Baby Bella & Sage Soup

The addition of mushrooms (Baby Bella mushrooms) adds an undeniable richness to this squash soup. Be sure to use fresh sage as called for as this really does enhance the flavor. It has been my experience that many folks are not eager to buy fresh herbs in fear that much of the bunch will be wasted. When cooking healthy, fresh herbs are critical as they add that deep flavor one does not get with dried herbs. When teaching cooking classes I always encouraged my class to take what is left of the herb bunch and chop it up fine. Place in small ice cube trays and add a bit of chicken broth to cover the herbs and freeze. Once frozen, take the fresh cubes out and place in labeled Ziploc bags. Now the fresh herbs can easily be used in any future recipe and not wasted.

 
Why Healthy

  • The addition of mushrooms yields a rich soup with a bisque-like quality minus all the fat!
  • Squash is a good source of fiber, potassium and magnesium, and an excellent source of vitamins A (specifically butternut) and C.
  • Mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.

 

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Winter Squash, Baby Bella & Sage Soup

The addition of mushrooms adds an undeniable richness to this squash soup.

Yield: Serves 6

Prep Time: 20 mins

Cook Time: 30 mins

Ingredients:

1 Teaspoon Olive Oil
2 Cups Butternut or Acorn Squash, Peeled and Chopped into 1 Inch Pieces
1/3 Cup Reduced Sodium Chicken Broth (Could use Vegetable Broth)
8 Oz. Package of Baby Bella Mushrooms, Cut Into Halves
2 Tablespoons Fresh Sage, Chopped
2 Garlic Cloves, Minced
1 Teaspoon Fresh Ground Pepper or More To Taste
1 Cup Reduced Sodium Chicken Broth
1 Cup Water
Garnishes:
Sliced Almonds
Fresh Sage Leaves

Directions:

Heat the oil in a medium saucepan over medium heat.
Add the butternut squash, stir and cook for 3 minutes.
Add garlic and continue to stir for 1 minute to bring out the garlic flavor.
Add the 1/3 cup chicken broth and cover to steam and cook the squash, about 8 minutes.
Once the squash is starting to soften and most of the liquid has absorbed, add the mushrooms and sage and sauté uncovered until the mushrooms are soft. Add pepper.
Add the additional 1 cup of broth and 1 cup of water and bring to a boil.
Puree soup using a handheld blender or puree in a standup blender once slightly cooled.
Garnish with sage leaves and almonds.

 

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