Butternut Squash Soup With Sage And Parmesan Recipes

BUTTERNUT SQUASH SOUP WITH PARMESAN AND SAGE

Steps:

• Place the squash, leeks, carrots, and onion in a saucepan. Add the butter and salt, cover, and cook over low heat until the vegetables start to soften, 10 to 15 minutes. Add the chicken stock, bring to a simmer, and cook, covered, until the vegetables are soft, about 30 minutes.
• Meanwhile, preheat the oven to 350 degrees.
• Using a tablespoon, drop about 24 small mounds of the cheese onto a nonstick baking sheet. Place in the oven and bake until the cheese melts and forms lacy crisps. Remove from the oven and cool. Set aside.
• When the vegetables are soft, cool briefly, then puree them, along with the stock, in a blender or food processor in two batches. Return the puree to the saucepan and bring to a simmer. Season with salt to taste. Add the heavy cream, if using, and heat through. Serve in bowls or mugs, each garnished with Parmesan crisps and a sage leaf. If you like, drizzle the surface of the soup with olive oil.

BUTTERNUT SQUASH SOUP WITH SAGE

Steps:

• 1. Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the vegetables are almost tender.
• 2. Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.
• 3. Using an immersion blender, puree the squash mixture. Serve the soup with the crackers, if desired.

BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN

Steps:

• Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
• Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
• Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.

BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES

Steps:

• Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

CREAMY BUTTERNUT SQUASH & SAGE SOUP

Steps:

• Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

BUTTERNUT SQUASH AND PARMESAN SOUP

Steps:

• Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
• Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
• Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
• Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
• In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
• Serve piping hot with Parmesan cheese shavings.