DIRECTIONS

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



2. Saute for 3-4 minutes.



3. Add sage, salt, pepper, broth and squash.



4. Bring to a boil.



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



6. 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.



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