Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 1 onion, thinly sliced

  3. 4 cloves garlic , smashed

  4. 2 fresh sage leaves

  5. 2 teaspoons kosher salt

  6. Freshly ground black pepper

  7. 2 medium canned plum tomatoes

  8. 1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced

  9. 4 cups low-sodium chicken broth or water

  10. 1 teaspoon balsamic vinegar

  11. 2 tablespoons freshly grated Parmesan, optional

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.

  2. Working in batches, puree the soup in a blender, or with an immersion blender . Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired.

  3. Copyright 2004 Television Food Network, G.P. All rights reserved.


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