Butternut Squash Soup With Parmesan And Fried Sage Leaves Recipe
Servings: 8
Ingredients
- 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
Directions
- Heat 1 Tbsp. butter in heavy large pot over medium heat. Add in onion; cover and cook till soft, stirring occasionally, about 7 min. Add in minced sage; stir 1 minute. Add in squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer till squash is tender, about 25 min. Cold slightly.
- Puree soup in batches in blender till smooth. Return soup to pot. Fold in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cold slightly, then cover and chill.)
- Heat remaining 2 Tbsp. butter in heavy large skillet over medium heat. Add in sage leaves and saute/fry till brown and toasted, about 2 min. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
- This recipe yields 8 servings.
- Comments: Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sauteed vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 8 servings | |
| Calories 68 | |
| Calories from Fat 46 | 68% |
| Total Fat 5.26g | 7% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 76mg | 3% |
| Potassium 151mg | 4% |
| Total Carbs 3.11g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.73g | 0% |
| Protein 3.21g | 5% |
