Squash and Sage Soup

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This was so simple and tasted restaurant quality!

A few tips since this recipe is incomplete....

When you prepare the fresh squash, you can cook it in the microwave. Cut in in half lengthwise and widthwise to get the seeds and strands out and fit into the microwave. Cover it with a piece of wax or parchment paper and cook on high for 8 minutes. After it cooled for a few min., I used a peeler to take off the skin and then cut it into chunks and put it into the blender so it was in smaller chunks (puree at the end. This was a lot quicker than cutting it all.

I also added two cloves of fresh crushed garlic, a bit of garlic salt, and some cinnamon and LOTS of tri-color pepper. The pepper gave this sweet soup a bit of spice that blended nicely. Also, I put a couple of the sauteed sage leaves in the soup while it was simmering and pulled them out at the end before I pureed the soup.

Excellent!