|
Melt 1T. butter in heavy pot over med heat. Add onion and sautee covered for about 7 min. Add chopped sage, stir 1 min. Add squash and broth, increase heat to bring to boil. Simmer until squash is tender, about 25 min. Cool slightly
puree in batches in blender until smooth. Return soup to pot, add parmeson and seasonings.
Melt remaining 2 T butter add sage leaves and saute until brown and toasted, about 2 minutes. Bring soup to simmer, ladle into bowls and garnish with fried sage leaves.
* I mistakenly used 1 acorn squash for this, and only 28 ounces of broth. It turned out very tasty, maybe slightly thick. Yum yum
|
