Butternut Squash and Smoked Turkey Sausage Soup

I made this soup the other night. It was a combination of leftovers and wanting to use a butternut squash I had bought. By the way, butternut squash in soups are AMAZING!!!! The flavor is so sweet and delicious. Not overly sweet, but perfectly sweet like nature intended. So here's how I made it...

INGREDIENTS:
2 Tbsp olive oil
1/2 of a sweet onion, sweetly chopped
2 cloves of garlic, roughly chopped and sitting at room temp for 10 min for the cancer-fighting agents to come out (I read that in Real Simple's Magazine.)
1 package of smoked turkey sausage, cut in quarters (usually in the isle with the hot dogs)
6 cups of chicken broth, low sodium if you can (the sausage is very salty)
1 large zucchini cut in quarters
2 carrots, peeled and sliced
1 butternut squash, chopped
1/2 lb cooked pasta of your choice, I used left over penne and cut it into thirds.

1.  To prepare a butternut squash, simply peel the outer skin with a peeler. Cut off the top and the bottom of the squash. Stand the squash on its bottom and cut it in half length wise. Scoop out the inside pulp with a spoon. Cut the squash into smaller pieces.
2. In a large stock pot heat olive oil. Once heated add onion, garlic and sausage. Saute for 5-7 minutes until sausage is slightly browned. Add chicken broth and bring to a boil. Once boiled add zucchini, carrots, and squash. Simmer with a lid for approx 20 minutes, until squash is tender. Add cooked pasta about 10 minutes before serving just to warm it and for it to soak in the flavor.