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
•  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).