Squash Soup with Sage and Garlic

Here is another tasty pureed winter squash soup. It's easy to make with butternut squash because butternut peels so easily. But if you want to use a not-so-easily-peeled squash, just cook the squash first (by steaming, roasting, or whatever method you like), then add it along with some water when you are ready to puree.

1 Tbsp olive oil
1 large onion, chopped
8-12 cloves garlic, minced
1-2 Tbsp dried sage
1 large butternut squash, peeled, seeded, and cubed
Water or stock (veggie or chicken)
1 14-ounce package silken tofu (optional)
2 tsp salt
Freshly ground black pepper to taste
Fresh sage leaves for topping (optional)

Heat the butter or olive oil in a soup pot. Add the garlic and onions and cook until the onions are soft and translucent, about 5-6 minutes. Add the dried sage and sauté briefly.

Add the squash to the pot, along with enough water to cover it. Bring to a boil, then simmer until tender (20 minutes or so).

Add the tofu (if using) and puree the soup using an immersion blender (or you can do it in batches in a regular blender or food processor). Add salt and pepper to taste.

If desired, fry some whole fresh sage leaves to garnish the soup. Serve hot.

Serves 4-6.