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Miso Sage Butternut Squash Soup

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This velvety soup gets its creamy texture from our Butternut Squash Puree. The butternut squash is picked at the peak of ripeness and then slowly roasted for a deep, autumnal flavor.

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 to 6

Ingredients

  • 4 Tbs. (1/2 stick/60 g) butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. minced ginger
  • 8 sage leaves, minced
  • 2 Tbs. mild white miso paste
  • 1 jar Williams Sonoma Butternut Squash Puree
  • 1 cup (250 ml) chicken broth
  • Kosher salt and freshly ground pepper

Directions

In a large saucepan over medium heat, warm the butter. Add the onion and sauté until translucent, about 7 minutes. Add the garlic, ginger and sage and cook for 30 seconds. Add the miso paste and cook for 1 minute. Add the puree, broth, salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes. Using an immersion blender, blend the soup until smooth. Serve hot. Serves 4 to 6.

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