Quick Butternut Squash Soup

Ingredients:

• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 cup chopped onion
• 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:

1. 1
   Add oil, garlic and onion to large stockpot over medium heat.
2. 2
   Saute for 3-4 minutes.
3. 3
   Add sage, salt, pepper, broth and squash.
4. 4
   Bring to a boil.
5. 5
   Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
6. 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. 7
   Garnish with parmesan cheese and more fresh sage (if desired).

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