Ingredients

The following ingredients have 4 Servings
  • 1 butternut squash (about 2 cups cubed)
  • 1 carrot (peeled)
  • 1 small onion (chopped)
  • 1 celery rib (chopped)
  • 6 cups fat free chicken or vegetable broth
  • 2 garlic cloves (halved)
  • 4 sage leaves
  • 1/2 cup 1% milk
  • salt and freshly ground pepper

Instruction

  • Peel the squash and remove the seeds.
  • Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.)
  • In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
  • Discard the sage and using an immersion blender, puree the soup.
  • Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.