Butternut Squash Soup With Sage and Parmesan

Name: Butternut Squash Soup With Sage and Parmesan
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tablespoons unsalted butter; 1 Spanish onion, diced; 3 stalks celery, diced; 2 leeks, white part only, coarsely chopped; 4 garlic cloves, sliced thin; 1 1/2 quarts vegetable or chicken stock; 1/4 pound Parmesan piece or rinds; 2 butternut squashes, peeled and cubed; 3 leaves fresh sage, chopped; 1 bay leaf

By Moira Hodgson

Total Time: 45 minutes
Rating: 4(88)
Comments: Read comments

Featured in: FOOD; Making Soup as Easy as Boiling a Potato

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Ingredients

Yield:6 servings

3tablespoons unsalted butter
1Spanish onion, diced
3stalks celery, diced
2leeks, white part only, coarsely chopped
4garlic cloves, sliced thin
1½quarts vegetable or chicken stock
¼pound Parmesan piece or rinds
2butternut squashes, peeled and cubed
3leaves fresh sage, chopped
1bay leaf

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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).
Step 3
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.

Ratings

4 out of 5

88 user ratings

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Comments

Amy Palmer Henry7 years ago

I added 1/4 tsp ground nutmeg and 1/2 tsp cayenne and the soup had a good kick. Use 1/4 tsp cayenne if you are timid.

You may have to add more stock depending on the size of your squash. Just be sure to cover the vegetables with liquid.

Using my immersion blender, I pureed it roughly and left some chunks of squash. This is excellent and very hearty.

Sandy4 years ago

Rather than "2 butternut squash" it would be better to show total weight of squash needed, since butternuts vary greatly in size.

Karin Jenson8 months ago

I first made this exact recipe 30 years ago from the NYT hard copy. I’m making it for the second time from the app and I realized that I forget to report last time that the nutmeg / spices amounts are missing from the ingredients list but are in the instructions! I wing it but would love to see amounts. Thanks!

deb L1 year ago

I roasted the squash, better flavor profile and added fresh ginger

Christine1 year ago

Would someone who has made this recipe please comment on the amount (weight) of the cubed butternut squash? I made this once and it was delightful but I can't remember how much squash I used.

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