Quick Butternut Squash Soup

Ingredients

• 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)

Preparation

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).