BUTTERNUT SQUASH SOUP

3 tbsp extra virgin olive oil
1 onion, thinly sliced

4 cloves garlic,smashed

2 fresh sage leaves

2 tsp kosher salt

Freshly ground black pepper

2 medium canned plum tomatoes

1 medium butternut squash (about 2 pounds),peeled,halved,seeded, and diced.

4 cups low-sodium chicken broth or water

1 tsp balsamic vinegar

2 tbsp freshly grated Parmesan, optional

Heat the olive oil in a soup pot over medium heat. Add the onion,garlic,sage 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, ujntil the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt, 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 batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired.

Serving Size: makes 6 (1 cup) servings

Number of Servings: 1

Recipe submitted by SparkPeople user TRAILFORGER.