Butternut Squash Soup

Serves 10



  • 4 cups chicken broth
  • 6 sage leaves
  • 1 large onion
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 2 butternut squash (or 5 cups mashed)
  • Salt and pepper to taste



  1. Cook squash at 400°F, cool and cut into 2-inch chunks. Sauté onion in 1 tablespoon butter. When the onions have browned, add 1 tablespoon honey and cook until bubbly.

  2. Add squash chunks and sage leaves, salt and pepper to taste. Add chicken broth and enough water to cover squash by 1 inch.

  3. Bring to boil and lower heat to simmer. Cook 45-60 minutes. Add more liquid if necessary to keep the squash submerged. Puree in blender, but don't fill the blender more than 2/3 full. 


Nutrition Facts


Calories: 95

Total fat:  5g

Saturated fat: 2g

Cholesterol: 5mg

Sodium:  60mg

Carbohydrates:  17g

Fiber:  4g

Sugar: 7g

Protein: 3 g