Roasted Butternut Squash Soup with Parmesan and Fried Sage Leaves

September 21, 2011 Kitchen and Cooking Accessories,Recipes 1 Comment

Roasted Butternut Squash Soup with Parmesan and Fried Sage Leaves

1 Onion, coarsely chopped

1 TB Butter

1TB Chopped Fresh Sage

12 3/4 pound Butternut Squash, havled, peeled, seeded, chopped (about 5 cups)

5 cups canned low-salt chicken broth

1/3 cup freshly grated Parmesan Cheese

24 Sage leaves

For roasting squash:

1 TB Chopped Sage

2 TB Balsamic Vinegar

1/4 cup Brown Sugar

DIRECTIONS:

Roasting Squash instructions:

1.  Cut Squash into 1″ cubes

2.  Roughly chop Onion

3.  Toss Onion and Squash in large bowl with salt and pepper

4,  In saucepan, brown 1/2 cup butter

5.  Add chopped sage, balsamic vinegar, and sugar

6.  Toss and spread out evenly on a cooking sheet

7.  Roast squash and onion at 400 degrees for 45-60 minutes, mixing half way through

1.   Add roasted squash, onion and broth into a large soup pot.  Heat on high and bring to boil.  Reduce heat and simmer for about 5 minutes to combine flavor.  Cool slightly.

2.  Puree soup in batches in blender until smooth (or use immersion blender.)  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.

3.  Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.  Add sage leaves, saute until brown and toasted, about 2 minutes.

4.  Bring soup to simmer.  Laddle into bowls.  Garnish with fried sage leaves.

 
1.   Add roasted squash, onion  and broth into large soup pot.  Heat on high and bring to boil. Reduce heat and simmer  about 5 minutes to combine flavors. Cool slightly.

2..    Puree soup in batches in blender until smooth (or use immersion blender). 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.)

3.    Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.
4.    Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

____________________________________________________________________________________________________________________________________________________________________________