Chicken and Butternut Squash Soup Recipe

0 Heat oil in a stockpot or dutch oven over medium heat. When the oil begins to shimmer, add the onion, sage, and salt. Cook, stirring frequently, until the onions are soft but not brown, 4 to 5 minutes. Add the stock and bring to a simmer (adjust the heat, if needed, so that the water is gently boiling).
1 To the soup, add the butternut squash and orzo. Simmer until the orzo and squash are both tender, 10 to 12 minutes. (Check the orzo package instructions for recommended cook time.) Stir in the chicken to heat it through.
2 Taste the soup and season with some extra salt and pepper, if needed. Serve immediately.