Ingredients:
1 3-pound butternut squash - peeled, seeded, and cut into 1-inch cubes (5-6 cups)
3 Tbsp. extra virgin olive oil
2 tsp. salt
Pinch of freshly ground black pepper
1 Tbsp. butter
1 large yellow onion, diced (about 1 1/2 cups)
1 Tbsp. chopped fresh sage or 1-2 tsp. dried sage
6 cups chicken broth
Sprinkle freshly grated Parmesan cheese on top of each bowl
Preheat oven to 400 degrees F. In a large bowl, toss the squash with 2 Tbsp. of the olive oil, 2 tsp. of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in an oven for 15 minutes or until they are caramelized; set aside.
In a Dutch oven or a large stockpot, heat the butter and the remaining oil oven medium heat. Add the onion and sage and saute, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with a little freshly grated Parmesan cheese.
(recipe from chocolateveggies.com)
