Butternut Squash Soup with Parmesan and Fried Sage Leaves

Name: Butternut Squash Soup with Parmesan and Fried Sage Leaves
Yield: 8 Servings
Ingredients: 3 tablespoons butter; 1 onion, coarsely chopped; 1 tablespoon chopped fresh sage; 1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups); 5 cups canned low-salt chicken broth; 1/3 cup freshly grated Parmesan cheese; 24 fresh sage leaves

By Sally Sampson

October 31, 2001

Recipe information

Yield
8 Servings

Ingredients

tablespoons butter

onion, coarsely chopped

tablespoon chopped fresh sage

2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)

cups canned low-salt chicken broth

/3 cup freshly grated Parmesan cheese

fresh sage leaves

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Preparation

Step 1
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, then cover and refrigerate.
Step 2
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.
Step 3
Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes