Time required: 35 Minutes

Serves: 6

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

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).

Source: http://www.food.com/recipe/quick-butternut-squash-soup-17987

Other Autumn Recipes

• Paleo Pumpkin Pancakes
• Curried Sweet Potato and Lentil Soup
• Quick Butternut Squash Soup
• To Die for Crock Pot Roast
• Sweet Potatoes with Blue Cheese and Pecans