Butternut Squash with Parmesan
From Recipes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 45 min |
| Source | The Daily Soup Cookbook (pg 168) |
| Yield / serves | 10 cups |
| Rating | Yummy |
Ingredients
- 2 T unsalted butter
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 6 c Basic Vegetable Stock
- 1 (3-inch) piece Parmesan cheese rind
- 2 bay leaves
- 2 butternut squash (about 1 1/2 pounds each), peeled, seeded, and chopped into 1-inch cubes
- 2 T grated Parmesan cheese
- 3 fresh sage leaves, diced
- 1 t kosher salt
- 1/4 t ground nutmeg
- 1/4 t ground black pepper
- 1/8 t cayenne
- 1/4 c chopped fresh Italian parsley
Preparation
Melt the butter in a large stockpot over medium heat. Add the onion and celery and sweat until tender, about 4 minutes.
Add the stock, Parmesan rind, and bay leaves and bring to a boil. Reduce heat, partially cover, and simmer for 15 minutes.
Add the squash and simmer, uncovered, for 20 minutes, until the squash is tender.
Remove the Parmesan rind and bay leaves; reserve the rind for another use.
Puree about one quarter of the soup in a food processor or blender until smooth.
Return the puree to the pot and stir in the grated Parmesan, sage, salt, nutmeg, pepper, and cayenne. Simmer for 2 minutes to heat through.
To serve, ladle the soup into bowls and top with chopped parsley.
