Butternut Squash Soup With Sage

Directions

1. 1
   Peel the squash and remove the seeds.
2. 2
   Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.)
3. 3
   In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
4. 4
   Discard the sage and using an immersion blender, puree the soup.
5. 5
   Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.