I love to make soups. They make a great quick meal with grilled cheese and there are always left overs for lunch. If you don’t own a pressure cooker you can still make it in a large pot but it will take double the time to soften up the squash.
This soup is low fat, 15.6g net carbs and only 2 Weight Watchers points.
Butternut Squash and Ginger Sage Soup Recipe
By February 19, 2015Published:
- Yield: 6 Servings
- Prep: 5 mins
- Cook: 20 mins
- Ready In: 25 mins
- 4 cups butternut Squash peeled, seeded and cubed
- 1 sprig sage
- 1 large onion roughly chopped
- 1/2 inch ginger fresh, peeled and roughly sliced
- 1/4 tsp salt or to taste
- 1/4 tsp nutmeg
- 4 cups vegetable stock
- 1 tsp olive oil
- 1/4 tsp pepper or to taste
- 1/2 cup pumpkin seeds toasted, for garnish
- In the pressure cooker over medium heat soften onions with the sage, salt and pepper.
- When the onions are soft, move onions aside and put enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 minutes stirring infrequently.
- Add the rest of the squash along with the ginger, nutmeg, and stock.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure.
- Cook for 15 minutes at high pressure. When time is up, open the cooker by releasing the pressure.
- Remove any woody sage stems and discard. With a stick immersion blender puree the contents of the pressure cooker and serve!
- Garnish with salted, toasted pumpkin seeds.