Cream of Butternut Squash Soup by Fork To Spoon

butternut squash, olive oil, salt, pepper, garlic, sage, chicken broth or stock, milk


– 1 butternut squash, peeled, seeded and chopped
– 2 tablespoons of olive oil
– 1 teaspoon of salt
– 1 teaspoon of pepper
– 2 teaspoons ofminced garlic
– 1 tablespoon ofminced sage
– 2 cups of chicken broth or stock
– 1/4 cup of milk
– Optional: Garnish with pumpkin seeds, Greek yogurt, heavy cream


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