• 1 tsp olive oil
  • 1 clove garlic, minced
  • ½ onion, chopped
  • 1 tsp fresh sage, chopped (or 1 T ground dry sage)
  • ⅛ tsp black pepper, ground
  • 3 salt-free organic chicken broth
  • 1 ½ lb butternut squash, peeled, seeded, and cubed
  1. Add oil, garlic and onion to large stockpot and sauté over medium heat for 3-4 minutes.
  2. Add sage, pepper, broth and squash and bring to a boil.
  3. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
  4. Use immersion blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
  5. Garnish with additional fresh sage.