Turkey, Squash, and Pasta Soup

• 1 tablespoon olive oil
• 2 stalks celery, coarsely chopped
• 12 cup coarsely chopped onion
• 1 teaspoon dried sage
• 6 cups chicken broth or 6 cups chicken stock (homemade stock is better but canned broth will do)
• 3 cups chopped cooked turkey (1/2 inch pieces)
• 1 12 cups uncooked tri-color spiral pasta
• 1 12 cups peeled chopped butternut squash (3/4 inch cubes)
• 14 teaspoon salt (or to taste)
• 14 teaspoon pepper (or to taste)

1. In a 5-quart soup pot, heat the oil over medium-high heat.
2. Saute celery, onion, and dried sage for 5-6 minutes, stirring often.
3. Add the remaining ingredients; bring to a boil.
4. Lower the heat to medium, cover and cook 12-15 minutes (stir every so often), until the noodles and squash are tender.
5. Adjust seasoning to taste.

olive oil, stalks celery, onion, sage, chicken broth, turkey, pasta, butternut squash, salt, pepper

Taken from www.food.com/recipe/turkey-squash-and-pasta-soup-94745 (may not work)