Tomato Butternut Squash Soup

EVOO 1 Tablespoon
1 Onion thinly sliced
4 cloves mashed garlic cloves
2 fresh sage leaves or 1 teasp ground sage
Salt/Pepper to taste if desired (not accounted for in this recipe)
2 14oz cans of Fire Roasted Diced Tomatoes
1 medium butternut squash peeled, halved, seeded and diced
4 cups low sodium chicken broth or water

Optional is to add parmesean cheese at the end (not accounted for in this recipe)

Heat the olive oil over medium heat. Add onion, garlic, saged and salt and pepper if you choose to tatste. Cook, covered, stirring occasionally until the onions are soft and fragrant, about 15 minutes. Raise the heat to medium-high, add the tomatoes, and cook until the onions are slightly browned, about 7 minutes. Add the squash and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer and cook uncovered until the vegetables are tender, about 20 minutes. Set aside to cool slightly.

Working in bathces puree in a blender or with an immersion blender. Return the soup to the pot and reheat. Serve the soup warm with a touch of parmesan if desired.
Makes approximately 8, 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SARAHHELLER.