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