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