Now that the holiday season is in full swing, most of us have found ourselves indulging in a few not-so-Paleo foods. This nutrient packed soup makes a complete meal all by itself and is perfect for getting us back on track between all the celebrations. Butternut squash can be bought fresh at your local grocers. If you don’t have the time or desire to peel and cut it yourself, most stores offer it freshly cubed and ready to go. Quick. Easy. Delicious.
- 1 tsp olive oil
- 1 clove garlic, minced
- 1⁄2 cup onion, chopped
- 1 tsp fresh sage, chopped (or 1t. ground dry sage)
- 1⁄8 tsp black pepper, ground
- 3 cups salt-free organic chicken broth
- 1 1⁄2 lb butternut squash, peeled, seeded, cubed
Add oil, garlic and onion to large stockpot and sauté over medium heat for 3-4 minutes. Add sage, pepper, broth and squash and bring to a boil. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency). Use immersion blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot. Garnish with additional fresh sage.