Quick Butternut Squash Soup

By sandycon

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
• 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)

Preparation

Step 1

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).