Ingredients
2cupsbutternut squash,peeled, seeds removed, cubed
1carrot,peeled
1small onion,chopped
1celery rib,chopped
6cupsbroth,fat-free chicken or vegetable
2clovesgarlic,halved
4sage leaves
½cup1% milk
salt and freshly ground pepper
Preparation
Cut squash 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 lengthwise.
In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage, and broth. Bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage. Puree the soup using an immersion blender.
Add milk and adjust the salt and pepper to taste. Serve.
