1 teaspoon butter
1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup chopped carrot
1 garlic clove, minced
1-1/2 cups cubed peeled butternut squash
1-1/2 cups chicken stock
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch crushed red pepper flakes
1. In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer.
2. Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10 to 15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
Nutrition Facts
1 cup: 126 calories, 4g fat (2g saturated fat), 5mg cholesterol, 710mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 5g protein.