Winter Squash Soup Prep Time: 15 minutes Cook Time: 1 hour Servings: 8 Serving Size: 1 cup Ingredients - 2 1/2 pounds (to 3 pound) butternut squash - 1 large onion - 1 carrot - 1 stalk celery - 5 cups chicken broth - salt (to taste) - freshly ground pepper (to taste) - 1/2 teaspoon dried sage - 2 tablespoons butter    This creamy, pureed soup is the perfect starter course for a fall or winter meal.   Directions Peel and seed squash. Cut squash into ½" cubes. Chop onion, carrot, and celery. In sauce pan, sauté chopped onion, carrot, and celery in butter until soft, but not browned. Add cubed squash and 4 cups of chicken broth, sage, salt, and pepper. Bring to	1

	a full boil. Reduce heat, and cover. Cook 40-45 minutes or until squash is tender. Season to taste. Pour ingredients into blender or food processor and pureé. Add remaining 1 cup of broth. If soup mixture is too thick, thin with water or milk. Reheat and serve. Garnish as desired.	2