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| Food for Thought | |
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| BUTTERNUT SQUASH SOUP WITH SAGE |
| 1 tablespoons butter 1 onion, coarsely chopped 1 tablespoon chopped fresh sage 1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups) 5 cups canned low-salt chicken broth 1 parmesan cheese rind 1/3 cup freshly grated Parmesan cheese |
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| 1 | Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. |
| 2 | Add squash, cheese rind and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Remove cheese rind. |
| 3 | Puree soup in batches in blender until smooth. Return soup to pot. Mix in grated cheese. Season to taste with salt and pepper. |
| (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) | |
| Makes 8 servings. | |
| Served at the December 2003 Holiday Luncheon. |