Butternut Squash Soup with Parmesan and Fried Sage Leaves

1. 1

   Melt 1 tablespoon butter in heavy large pot over medium heat.

2. 2

   Add onion; cover and cook until soft, stirring occasionally, about 7 minutes.

3. 3

   Add chopped sage; stir 1 minute.

4. 4

   Add squash and broth.

5. 5

   Increase heat to high and bring to boil.

6. 6

   Reduce heat and simmer until squash is tender, about 25 minutes.

7. 7

   Cool slightly.

8. 8

   Puree soup in batches in blender until smooth.

9. 9

   Return soup to pot.

10. 10

    Mix in cheese.

11. 11

    Season to taste with salt and pepper.

12. 12

    (Can be made 1 day ahead.

13. 13

    Cool slightly, then cover and refrigerate.)

14. 14

    Melt remaining 2 tablespoons butter in heavy large skillet over medium heat.

15. 15

    Add sage leaves and saute until brown and toasted, about 2 minutes.Bring soup to simmer.

16. 16

    Ladle into bowls.

17. 17

    Garnish with fried sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.