4 cups vegetable broth 

2 lb butternut squash, peeled, seeded and cut into ½-inch pieces

1½ tsp chopped fresh sage leaves 

1 cup heavy cream

Salt and pepper

Sour cream and chopped fresh chives for garnish

Preparation:  Serves 4

Bring broth to boil in large saucepan. Add squash and sage; cover and simmer until squash is very tender, about 20 minutes.

Using slotted spoon, transfer squash to processor. Purée until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add heavy cream; bring to simmer. Season with salt and pepper.

Ladle soup into bowls. Top with dollop of sour cream. Sprinkle with chives.