Butternut Squash Sage Soup
Serves: 5 Preparation Time: 30 minutes Cooking Time: 45 minutes	Rating 9 Highly Recommended

Cuisine: American

Philosophy: Low-Fat Vegan Vegetarian

Dish: Soup

Main Ingredient: Greens Legumes

There is nothing better than a warm, filling soup to help you make it through the winter. Butternut Squash, one of the heartier winter squashes, is sweet and full of fiber and beta-carotene. The navy beans add protein and creaminess to keep you coming back for seconds.

4 cups Butternut Squash, 1-inch cubes
2 cups Yellow Onion, chopped
1.5 cups Canned Navy Beans, rinsed and drained
6 cups Vegetable Stock
0.25 cups Garlic, minced
0.25 cups Sage, minced
3 tbsp. Olive Oil
1 tsp. Sea Salt
1 tsp. Ground White Pepper

1) The Squash: use a peeler to remove the rind of the squash. You want to get down to the dark orange flesh before you stop peeling. Then, chop off the top and bottom of the squash and slice down the middle lengthwise. You can now scoop out the seeds and chop into 1 inch cubes. You are going to be blending it all up later, so don't waste time making perfect bite-sized cubes.

2) Heat a large saucepan on medium heat with olive oil. Sauté onions for 5 minutes and then add garlic and squash. Sauté together for seven to ten minutes

3) Add broth and cooked beans and cover, continuing to cook on low heat for 30 minutes.

4) Add salt and pepper and sage and blend in the pot with hand blender. If you do not have hand blender, remove to food processor or blender and then return to saucepan for seasoning. Add water until you have achieved desired consistency.

5) Let simmer for 5 minutes and serve, garnishing with fresh sage.

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