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Butternut Squash Soup with Parmesan and Sage

January 11, 2011

Butternut squash is a high priority for me.  I love it just alone but it really makes a wonderful soup.  Usually I make the standard Butternut Squash and Onion Soup recipe but when I saw this recipe in the New York Times I rushed out to buy a couple more squashes.  As usual the New York Times did not fail me with one of their recipes, they never have.

 Butternut Squash Soup with Parmesan and Sage

Ingredients

  • 3 T. Unsalted Butter
  • 1 Onion (diced)
  • 3 Stalks Celery (diced)
  • 2 Leeks (White Part Only, coarsely chopped)
  • 4 Garlic Cloves (minced)
  • 1 1/2 qts. Chicken or Vegetable Stock
  • 1/4 lb. Parmesan piece or rinds
  • 2 Butternut Squashes (peeled and cubed)
  • 3 Fresh Sage Leaves (chopped)
  • 1 Bay Leaf
  • Sea Salt
  • Freshly Ground Pepper
  • 1/2 t. Ground Nutmeg
  • 1/2 t. Cayenne Pepper
  • Handful of Fresh Sage Leaves (finely chopped for Garnish)
  • Freshly Grated Parmesan Cheese (for Garnish)

Preparation

  1. Saute the onions, celery, leeks and garlic until tender
  2. Add the stock, Parmesan or rinds and simmer about 20 minutes
  3. Add the squash, sage, bay leaf salt, pepper, nutmeg and cayenne; cook until the squash is tender (about 15 minutes)
  4. Remove the bay leaf and the cheese and puree 1/4 of the soup in a blender and return it to the soup pot (I use an immersion blender in the soup pot)
  5. Crumble the Parmesan and add to the soup
  6. Heat thoroughly and correct seasoning
  7. Serve is warmed soup bowls and garnish with sautéed sage and pass a bowl of freshly grated Parmesan

 

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