Curried Squash Soup

I found the greatest looking butternut squash at the store about a week ago. It has been teasing me with it's good looks until I came up with the best idea for it... Soup!


Ingredients:
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
4 medium red potatoes (peeled and chopped)
1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 tbsp curry powder
3 cups fat-free chicken broth
1 1/2 lbs butternut squash

Directions:
1. Cut the squash in half and bake at 325 degrees for 45 minutes. I always add an extra drizzle of oil and an extra pinch or two of curry on top when it bakes. You can even bake the squash the night before and set in fridge until ready for the soup.
2. When squash is fork tender, remove from oven and set aside.
3. Add oil, garlic and onion to large stockpot over medium heat.
4. Saute for 3-4 minutes.
5. Add sage, salt, pepper, broth, potatoes and squash.
6. Bring to a boil.
7. Cover, reduce heat and simmer for 20 minutes (or until potatoes have a tender consistency).
8. Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
9. Garnish with more fresh sage (if desired).