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BUTTERNUT SQUASH SOUP

with Pretzels

Active Time : 25 minutes
Total Time : 55 minutes
Serves : 8 servings
INGREDIENTS
  • 2 tablespoons 100% pure olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 tablespoon chopped garlic
  • 1 32 ounce container reduced sodium chicken broth
  • 3 pounds butternut squash peeled, seeded and cubed (about 8 cups)
  • 2 tablespoons chopped fresh sage leaves
  • 1 cup half & half
  • - dash cayenne pepper
  • - sourdough pretzel nuggets
DIRECTIONS

In large stockpot or Dutch oven, heat oil over medium-high heat. Add onions, carrots, celery and garlic; salt and pepper to taste. Sauté until onions are softened (about 3-5 minutes).

Add in broth and squash; bring to a boil. Reduce heat and simmer 30 minutes or until squash is tender. Stir in chopped sage last 5 minutes of cooking. Remove from heat.

Using a food processor or blender, purée soup in batches; return to pot. Stir in half & half and cayenne pepper; continue simmering 5 minutes.

Serve soup garnished with pretzels.