Butternut Squash Soup with Parmesan and Sage Christy Wulz

Butternut Squash Soup with Parmesan and Sage

Christy Wulz

Ingredients:

1 cup chopped onion

2 teaspoons olive oil

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 cups low-salt chicken broth

butternut squash (about 1.5 lbs) peeled, seeded, and diced into 1in cubes

2 Tablespoons grated parmesan cheese

(add cinnamon and nutmeg to taste)

Directions:

In a large stock pot over medium heat, saute onions in olive oil for 4 minutes. Add seasonings, broth, and squash and bring to a boil. Reduce heat, simmer 20 minutes, until squash is tender. Puree half the soup in blender (and either mash or puree the other half depending on how chunky you like your soup). Return to pot. Stir in parmesan cheese, cinnamon, and nutmeg and serve.