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Butternut Squash Soup with Parmesan and Sage

Serves 6

1 medium butternut squash (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 medium onion, chopped
2 1/2 cups homemade vegetable stock or water
1 teaspoon salt
Freshly ground white pepper
1/2-3/4 cup whole milk
12 whole sage leaves
6 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Halve the squash and scoop out and discard the seeds and
stringy pulp. Use a large knife to cut away and discard the
tough skin. Cut the flesh into 1/2-inch chunks. There should be
about 6 cups. Set aside.
2. Heat the butter in a medium pot or soup kettle. Add the onion
and sauté over medium heat until golden, about 6 minutes. Add
the squash and cook, stirring often, for 2 minutes more.
3. Add the stock or water, salt and white pepper to taste. Bring
to a boil. Lower the heat, cover and simmer until the squash is
tender, about 15 minutes.
4. Transfer the squash mixture to a blender. Add 1/2 cup milk
and puree, working in batches. Add more milk if necessary to
thin the soup. Adjust the seasonings. (The soup can be
refrigerated for 3 days and reheated just before serving.) If
necessary, transfer the soup to the pot and reheat.
5. Ladle the soup into warm bowls and garnish each bowl with 2
whole sage leaves. Sprinkle 1 tablespoon of cheese over each
bowl and serve immediately.

Excerpted from The Complete Italian Vegetarian Cookbook : 350
Essential Recipes for Inspired Everyday Eating by Jack Bishop and
photographed by Anne Stratton. Copyright © 1997. Reprinted by
permission. All rights reserved.(Continues...)

Excerpted from The Complete Italian Vegetarian Cookbookby Stratton, Ann Excerpted by permission.
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