Quick Butternut Squash Soup

1. 1

   Add oil, garlic and onion to large stockpot over medium heat.

2. 2

   Saute for 3-4 minutes.

3. 3

   Add sage, salt, pepper, broth and squash.

4. 4

   Bring to a boil.

5. 5

   Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).

6. 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. 7

   Garnish with parmesan cheese and more fresh sage (if desired).

* Per serving · 4 servings · Values may vary.

No additional tips available.