Butternut Squash Soup With Parmesan And Fried Sage Leaves Recipe - Cooking Index
Butternut Squash Soup With Parmesan And Fried Sage Leaves Recipe - Cooking Index
Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sauteed vegetables.
Courses: Soup| 3 tablespoons | 45ml | Butter |
| 1 | Onion - coarsely chopped | |
| 1 tablespoon | 15ml | Chopped fresh sage |
| 1 | Butternut squash - (2 3/4 lbs) - halved, peeled, | |
| Seeded, and chopped - (abt 5 cups) | ||
| 5 cups | 1185ml | Canned low-salt chicken broth |
| 1/3 cup | 48g / 1.7oz | Freshly-grated Parmesan cheese |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 24 | Fresh sage leaves |
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. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and saute until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
This recipe yields 8 servings.
Source:
Bon Appetit, November 2001
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