Ingredients
1
onion, coarsely chopped
1
tbsp chopped fresh sage
1
2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5
cups canned low-salt chicken broth
1/3
cup freshly grated Parmesan cheese
Directions
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. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. 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.)
2.
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
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