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)

Directions:

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).

We here at EatLocal wish to provide you with the best catalog of seasonal recipes available. By eating seasonally you not only get the freshet and best food available but you can also support your own local economy and your local farmers. Fresher food will always make for a better meal and we want to give you the recipes that allow you to take advantage of that fact. Eat Fresh, Eat Well, Eat Local.