The farmer's market is stocked with beautiful squashes and pumpkins this time of year. I bought this beautiful squash and got inspired to paint my kitchen the same color. This soup is low in points and is very filling. A perfect autumn meal. Enjoy!
1butternut squash(about 2 cups cubed)
6cupsfat free chicken or vegetable broth
salt and freshly ground pepper
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.