1 quart of chicken or vegetable stock **
2 fresh sage leaves or 1/2 tsp dried sage
Combine all the ingredients in a large pot and simmer 25-30 minutes until the squash is tender. Puree with an immersion blender or in a blender until smooth. Serve with garlic bread.
**Store bought chicken stocks and broths often have dairy ingredients. Use homemade stock or check the label carefully.