Quick Butternut Squash Soup

Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.

Prep Time:

35 Minutes

Serves:

6

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.

1. Saute for 3-4 minutes.

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

1. Bring to a boil.

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

1. 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.

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