Quick Butternut Squash Soup

Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.

• Ready In: 35 mins
• Serves: 6

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