• 1 teaspoon olive oil

1 clove garlic, minced

½ cup chopped onion

1 teaspoon fresh sage, chopped (or 1t. ground dry sage)

½ teaspoon salt

⅛ teaspoon ground black pepper

3 cups fat-free chicken broth

1½ lbs butternut squach (peeled, seeded, cubed)

parmesan cheese (garnish)

1. Add oil, garlic and onion to large stockpot over medium heat.

Saute for 3-4 minutes.

Add sage, salt, pepper, broth and squash.

Bring to a boil.

Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).

Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.

Garnish with parmesan cheese and more fresh sage (if desired).