Butternut Squash Soup With Parmesan And Fried Sage Leaves Recipe

• 3 Tbsp. butter
• 1 x onion coarsely minced
• 1 Tbsp. minced fresh sage
• 1 x butternut squash - (2 3/4 lbs) halved, peeled, seeded, and minced - (abt 5 c.)
• 5 c. canned low-salt chicken broth
• 1/3 c. freshly-grated Parmesan cheese Salt to taste Freshly-grnd black pepper to taste
• 24 x fresh sage leaves

1. Heat 1 Tbsp.
2. butter in heavy large pot over medium heat.
3. Add in onion; cover and cook till soft, stirring occasionally, about 7 min.
4. Add in minced sage; stir 1 minute.
5. Add in squash and broth.
6. Increase heat to high and bring to boil.
7. Reduce heat and simmer till squash is tender, about 25 min.
8. Cold slightly.
9. Puree soup in batches in blender till smooth.
10. Return soup to pot.
11. Fold in cheese.
12. Season to taste with salt and pepper.
13. (Can be made 1 day ahead.
14. Cold slightly, then cover and chill.)
15. Heat remaining 2 Tbsp.
16. butter in heavy large skillet over medium heat.
17. Add in sage leaves and saute/fry till brown and toasted, about 2 min.
18. Bring soup to simmer.
19. Ladle into bowls.
20. Garnish with fried sage leaves.
21. This recipe yields 8 servings.
22. Comments: Fried sage leaves make a crispy garnish.
23. Try them also crumbled on mashed potatoes and sauteed vegetables.

butter, onion, fresh sage, butternut squash , chicken broth, parmesan cheese salt, sage

Taken from cookeatshare.com/recipes/butternut-squash-soup-with-parmesan-and-fried-sage-leaves-96284 (may not work)