Butternut squash soup

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

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.

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Food for Thought
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