Butternut Squash Soup with Apple and Sage

2tbsp olive oil
1 lg butternut squash, peeled and cut into chunks
1 onion
2 lg carrots, peeled and sliced
2 stalks of celery
2 lg apples, peeled, seeded and cut into chunks
1 tbsp sage
6 cups chicken broth
-salt and pepper
In lg pot, heat oil. Cook squash, onion, carrots, and celery for about 5-7 min, or until onions are golden.
Add remaining ingredients and bring to a boil. Then reduce to low and cook until veggies and tender, about 1 hour.
Puree soup and serve.

Tags: appetizer, soup