Ingredients:
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onions
1 teaspoon fresh sage, chopped ( or 1t. ground dry sage)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups fat-free chicken broth
1 1/2 lbs butternut squash ( 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).
Servings: 6
Time preparation: 10 min.
Time total: 35 min.