½tbspextra virgin olive oil(for diabetics, use ¼ cup of vegetable broth or water)
1white onion, chopped
1medium butternut squash, peeled and cut into cubes
½tspgranulated garlicor 1 clove garlic, minced
3cupswater
¼cuproasted pumpkin seeds
5fresh sage leaves, chopped coarsely or rubbed sage
1tspsea salt
1pinchred chili flakes (optional)
Instructions
1
Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.
2
Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).
3
Take off the heat, put mixture in the blender, and blend until it is soft.
4
Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories77
% Daily Value *
Total Fat2g3%
Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol0mg
Sodium490mg22%
Total Carbohydrate14g6%
Dietary Fiber 3g11%
Total Sugars 2g
Protein2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½tbspextra virgin olive oil(for diabetics, use ¼ cup of vegetable broth or water)
1white onion, chopped
1medium butternut squash, peeled and cut into cubes
½tspgranulated garlicor 1 clove garlic, minced
3cupswater
¼cuproasted pumpkin seeds
5fresh sage leaves, chopped coarsely or rubbed sage
1tspsea salt
1pinchred chili flakes (optional)
Directions
1
Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.
2
Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).
3
Take off the heat, put mixture in the blender, and blend until it is soft.
4
Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.
AuthorLife and Health Network