Ingredients:

• 1 tsp olive oil
• 1 clove garlic, minced
• ½ c onion, chopped
• 1 tsp fresh sage, chopped (or 1 T ground dry sage)
• ⅛ tsp black pepper, ground
• 3 c salt-free organic chicken broth
• 1 ½ lb butternut squash, peeled, seeded, and cubed

INSTRUCTIONS:

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.