Quick Butternut Squash Soup

Time required: 35 Minutes Serves: 6

My doctor told me I had to stop throwing intimate dinners for four unless there are three other people.
– Orson Welles

Description

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.

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).

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