Butternut squash soup with sage

Ingredients

• 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
• Parmesan cheese (optional)

Directions

1. Peel the squash and remove the seeds. Cut into medium size cubes.
2. 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.
3. 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.