Creamy Squash and Sage Soup

·         Cube squash, chop celery, and dice onions.

·         Heat the oil in a soup pot, and sauté onions for 2-3 minutes; add sage and ginger and sauté a few more minutes.

·         Stir in the squash and celery.

·         Add water and bouillon if using), and bring to a boil.

·         Reduce heat, cover and simmer for 20 minutes.

·         Pour the soup into a blender and puree, then transfer back to the pan and reheat.

·         Blend miso with some of the soup stock and add to the soup and simmer a few minutes.

·         Garnish with parsley, fresh chopped sage, or finely chopped scallions.

**If using bouillon, eliminate the miso.  I like Imagine and Pacific Brands of Liquid bouillon and Rapunzel brand of bouillon cubes.

©Deborah Barr, 1985-2009.  All rights reserved.