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Butternut Squash Soup With Sage (5) This is from one of the many magazine clippings for butternut squash soup that I have and I've found it to be the best of them. It cuts in half beautifully.
by GirlEatsWorld · published 2006-12-27
Open original recipe Vegetable
In a large soup pot, heat the remaining oil and butter over medium heat.
05 Add the onion, celery and sage and sauté until translucent and tender, about 10 minutes.
06 Add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat.
07 Using a blender or food processor, remove the squash with a slotted spoon and puree until smooth.
08 Return to the pot, keep warm. Serve with grated parmesan.