Sage is one of my favorite herbs.  The herb combines with mushrooms and squash to produce an earthy flavor to this soup. 

Serve this soup on a cold autumn day with homestyle bread or mini flat bread.

Ingredients

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.

Add

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.