| 9 | 25 | 90 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 1/2 tsp | Black pepper |
| 4 cup | Butternut squash (cubed) |
| 1 medium | Carrots (diced) |
| 1 medium stalk(s) | Celery (diced) |
| 4 cup | Vegetable stock/broth, low sodium |
| 5 leaf | Sage, fresh (for garnish) |
| 1/4 tsp | Sage, ground |
| 1/2 tsp | Sea Salt |
| 1 medium | Yellow onion (diced) |
Heat water in a soup pot. Add onion, carrot and celery and cook until onions become soft and translucent. Add butternut squash, broth, salt and pepper and bring to a boil. Reduce heat and simmer until squash is tender.
Use a hand-held blender to puree the soup. Garnish with a spoonful of Sage.
Serve and enjoy!
| Vegetables | 2.7 |
