Butternut Squash Soup

1 tsp olive oil
1 clove garlic, minced
1/2 c chopped onion
1 tsp sage
1/2 tsp salt
1/8 tsp black pepper
3 c chicken broth
1 1/2 lbs butternut squash (peeled, seeded and cubed)

Add oil, garlic and onion to large stockpot over med heat.
Saute for 3-4 minutes.
Add sage, salt, pepper, broth and squash.
Bring to a boil.
Cover and simmer for 20 minutes.
Puree using food processor or blended.