Food Is Not Your Enemy


Butternut Squash Soup With Parmesan and Sage
September 23, 2013, 11:58 am
Filed under: Uncategorized | Tags: , ,

Here’s a recipe for a yummy butternut squash soup…

Serves 6.

1 medium butternut squash

2 tablespoons unsalted butter

1 medium onion, chopped

2 1/2 cups vegetable stock, or water

1 teaspoon salt

Freshly ground white pepper

1/2-3/4 cup whole milk

12 whole fresh sage leaves

6 tablespoons freshly grated parmesan cheese

Halve the squash and scoop out and discard the seeds and stringy pulp. Use a large knife to cut away and discard the tough skin. Cut the flesh into 1/2-inch chunks. There should be about 6 cups. Set aside.

Heat the butter in a medium pot or soup kettle. Add the onion and saute over medium heat until golden, about 6 minutes. Add the squash and cook, stirring often, for 2 minutes more. 

Add the stock or water, salt, and white pepper to taste. You can also throw in a parmesan cheese rind for extra richness. Bring to a boil. Lower the heat, cover and simmer until the squash is tender, about 15 minutes. Remove the cheese rind if you used one and discard it.

Transfer the squash mixture to a blender. Add 1/2 cup milk and puree, working in batches. (You can also use an immersion blender directly in the pot.) 

Ladle the soup into bowls and garnish each bowl with 2 whole sage leaves. Sprinkle 1 tablespoon cheese over each bowl and serve.

 

(Recipe courtesy of “The Complete Italian Vegetarian Cookbook” by Jack Bishop)

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