In a saucepan, over medium heat, place frozen butternut squash, chicken broth, chopped onion, and garlic.

Bring to a boil. Add salt, pepper, and sage. Cook for about 10 minutes. 

Using your immersion blender, blend the soup until it is smooth. You can also blend it in a traditional blender.

You will need to return the soup to the pan and add milk or cream.  Serve and enjoy.