Butternut Squash with Parmesan
Ingredients
- 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
Directions
- 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.
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.
Nutrition Note: Nutrition Facts calculated on serving size of 1 cup.
Nutrition Facts
Calories 158
Calories from Fat 41 (26%)
(7%)Total Fat 5g
(11%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(3%)Cholesterol 9mg
(30%)Sodium 720mg
(20%)Potassium 687mg
Total Carbohydrate 27g
(14%)Dietary Fiber 3g
Sugars 7g
Sugar Alcohols 0g
(9%)Protein 4g
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