Quick Butternut Squash Soup

Quick Butternut Squash Soup

Ingredients:

• 22 oz. frozen butternut squash
• 1 tbsp. olive oil
• 1 onion, diced
• 1 large carrot, diced
• 2 cloves garlic, minced
• 24 oz. chicken broth
• 1/2 tsp. black pepper
• 1/8 tsp. dried sage

Directions:

1. Microwave the frozen squash for 5 minutes.
2. In a large soup pot, heat the oil over medium-high heat. Add the onion and carrot and sauté for 5 minutes, or until clear. Add the garlic and sauté for 30 seconds. Add the squash and sauté for 3 minutes. Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 15 minutes.
3. After the soup has cooled slightly, transfer it to a blender and blend until smooth or use an immersion blender in the pot to blend until smooth. If desired, return the pureed soup to the pot to reheat before serving.