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Related recipes: Celery, Cheese, Fall, Herbs, Kid-Friendly, Onions, Soups, Soups/Salads, The Daily Soup Cookbook, Vegetables, Vegetarian, Winter, Winter Squash
Yield: 10 servings
2 Tbs unsalted butter
1 large Spanish onion, chopped
2 celery stalks, chopped
6 cups vegetable broth
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 Tbs grated Parmesan cheese
3 fresh sage leaves, diced
1 tsp kosher salt
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
1/8 tsp cayenne
1/4 cup chopped fresh Italian parsley
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.
Nutrition Note: Nutrition Facts calculated on serving size of 1 cup.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
