Turkey, Squash, and Pasta Soup

Little Suzanne's Note:

I discovered this recipe back in the winter but my family likes it so much I make it even during the hot weather. Adapted from Betty Crocker.

• Total Time: 51 mins
• Prep Time: 30 mins
• Cook Time: 21 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 2 stalks celery , coarsely chopped
• ½ cup coarsely chopped onion
• 1 teaspoon dried sage
• 6 cups chicken broth or 6 cups chicken stock (homemade stock is better but canned broth will do)
• 3 cups chopped cooked turkey (1/2 inch pieces)
• 1 ½ cups uncooked tri-color spiral pasta
• 1 ½ cups peeled chopped butternut squash (3/4 inch cubes)
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)

Directions:

1. In a 5-quart soup pot, heat the oil over medium-high heat.
2. Saute celery, onion, and dried sage for 5-6 minutes, stirring often.
3. Add the remaining ingredients; bring to a boil.
4. Lower the heat to medium, cover and cook 12-15 minutes (stir every so often), until the noodles and squash are tender.
5. Adjust seasoning to taste.