{warms the soul}

Per Nicolette's request, here is a recipe that incorporates vegetables in a delicious way. I especially love making this soup at this time of year when the weather is cooling down, and the beautiful squash is available at a great price.

Butternut Squash Bisque

{Yields six servings}

1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1 teaspoon fresh sage, chopped (or 1/2t. dried sage)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups chicken broth
1 1/2 lbs butternut squash peeled, seeded, and cubed (about 1 medium sized squash)
Sour Cream, Parmesan Cheese, and/or Cayenne Pepper for garnish

Add oil, garlic and onion to large stockpot over medium heat. Saute for 3-4 minutes. Add sage, salt, pepper, broth and squash (if you don't have sage, substitute savory or rosemary). Bring to a boil. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency). Use stick blender to puree, (leaving chunks to your desire), or puree half of the soup in a food processor or blender and return to pot. Garnish with parmesan cheese, sour cream, and/or cayenne pepper (for an addded kick).