BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
- Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
- Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams
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Gerard Mcgovern
[email protected]This soup is just okay. It's not bad, but it's not amazing either. I think it needs more flavor. I might try adding some chili powder or cumin next time.
Nico
[email protected]I'm not a huge fan of butternut squash, but I actually really enjoyed this soup. The sage and Parmesan cheese really balance out the sweetness of the squash. I'll definitely be making this soup again.
Catrena Lasha
[email protected]This soup is a great way to use up leftover butternut squash. I always have a lot of squash left over after Halloween, and this is a great way to use it up. It's also a very affordable recipe, which is always a plus.
Dianne Cravo
[email protected]I've made this soup several times now, and I always experiment with different ingredients. I've added roasted red peppers, kale, and even bacon. It's always delicious, no matter what I add.
FAJAR NUCHI KANDY
[email protected]This soup is so easy to make and it's always delicious. I love that I can use frozen butternut squash, which makes it a great option for a quick and easy weeknight meal.
Atlantis LCB
[email protected]I made this soup for a dinner party last night and it was a huge hit! Everyone loved it. I especially liked the crispy sage leaves on top. They added a nice touch of flavor and texture.
maemae cute
[email protected]This soup is amazing! It's so creamy and flavorful. I love the combination of butternut squash, sage, and Parmesan cheese. This is definitely a keeper recipe.
Mamas Bear
[email protected]I was disappointed with this soup. It was too thin and watery, and the flavor was lacking. I think it needed more vegetables and spices. I won't be making this recipe again.
Summer Summer
[email protected]This is my new favorite soup recipe! It's so flavorful and comforting. I love the way the sage and Parmesan cheese complement the sweetness of the butternut squash. I've made this soup several times now, and it's always a hit.
Feroz Khaskheli
[email protected]This soup was a bit bland for my taste. I think it needed more seasoning. I also found that the butternut squash didn't cook evenly, so some pieces were still hard while others were mushy.
Amanda Dimas
[email protected]I love this soup! It's so easy to make and it's always a hit with my family and friends. I usually add a bit of extra garlic and red pepper flakes to give it a little more kick. This is a great recipe for a weeknight meal or a casual gathering.
teboho moloi
[email protected]This butternut squash soup is absolutely divine! The flavors of the squash, sage, and Parmesan cheese come together perfectly, and the soup has a wonderfully creamy texture. I followed the recipe exactly, and it turned out perfectly. I will definitel