Butternut Squash Soup with Crème Fraiche | Dana White Nutrition

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 fresh sage leaves
• 2 teaspoons fresh thyme leaves
• 1 teaspoon Worcestershire sauce
• 1 ½ teaspoons kosher salt, plus more to taste
• Freshly ground black pepper
• 14 oz canned crushed tomatoes (½ of a 28 oz can)
• 1 medium butternut squash, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 2 teaspoons sherry vinegar