Re: Recipes
Donna Dubuque’s
Butternut Squash Soup with
Parmesan cheese and Fresh Sage
1 medium Butternut Squash
2 TBSP Unsalted Butter
1 medium onion chopped fine
2 ½ cups vegetable stock(or water)
1 tsp salt
Fresh ground pepper
½ to ¾ c half and half or whole milk
12 fresh sage leaves
6 TBSP Parmesan cheese – grated fine
Clean squash; peel and scoop out seeds and pulp. Cut into ½” and reserve 2. In a large cook pot, melt butter and wilt onions until soft add squash and cook 2-4 minutes more stir to incorporate.
3. Add stock (or water) , salt and pepper. Bring to a boil. Lower heat and simmer for 15 minutes; until squash is tender . Transfer mix to blender , blend until smooth. Add ½ to ¾ c half and half (or milk) and adjust seasoning as you wish.
Ladle soup into bowls sprinkle 1 TBSP parmesan and a leaf of fresh sage to the top, serve.
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