Butternut Squash Soup with Sage and Fusion® White Truffle Salt

SALTWORKS
10Ingredients
20Minutes

Ingredients

US|METRIC
  • 3 pounds butternut squash (peeled, seeded and cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 1/2 yellow onion (or medium white, chopped)
  • 4 cups chicken broth
  • 2 teaspoons brown sugar (packed)
  • 5 sprigs Italian parsley (fresh)
  • 3 sage leaves (fresh, or ½ teaspoon dried sage)
  • 1 teaspoon truffle salt (White, or to taste)
  • toasted pumpkin seeds (optional topping)
  • sour cream (or crème fraîche, optional topping)
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