Pumpkin Squash Soup with Sage

Creamy Pumpkin Squash Soup with Sage served in adorable pumpkin bowls. Gluten-free, paleo, and with a vegan/vegetarian option, it’s perfect for Fall.

1 tbsp light butter (use olive oil for vegan)
1 onion, diced
4 cups fat free, low sodium vegetable broth
3 cloves garlic, peeled
1-1/2 lb butternut squash, cut into chunks
1 lb sugar or pumpkin pie pumpkin, cut into chunks (can substitute 1 15-oz can pumpkin)
1 tbsp fresh sage, plus more for garnish
1 tsp fresh thyme
salt and fresh pepper to taste

View the full recipe at Home Sweet Jones →