Sage is one of my favorite herbs. The herb combines with mushrooms and squash to produce an earthy flavor to this soup.
1 red onion -diced
2 cups button mushrooms
1 clove garlic – minced
2 stalks celery – sliced
2 tbsp butter.
Saute the above mixture in butter until onions are clear.
4 cups butternut squash
3 cups of stock (Cover veggies)
Boil and cook for 4o minutes or until squash is tender.
Add 1 tsp sage
1 tsp salt
1/4 tsp black pepper
Mixture may be served chunky as pictured or pureed in blender until smooth. If pureeing you may have to add a little more stock.