Butternut Squash Soup With Parmesan And Fried Sage Leaves Recipe

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0 votes | 986 views
Servings: 8


Cost per serving $0.51 view details
  • 3 Tbsp. butter
  • 1 x onion coarsely minced
  • 1 Tbsp. minced fresh sage
  • 1 x butternut squash - (2 3/4 lbs) halved, peeled, seeded, and minced - (abt 5 c.)
  • 5 c. canned low-salt chicken broth
  • 1/3 c. freshly-grated Parmesan cheese Salt to taste Freshly-grnd black pepper to taste
  • 24 x fresh sage leaves


  1. Heat 1 Tbsp. butter in heavy large pot over medium heat. Add in onion; cover and cook till soft, stirring occasionally, about 7 min. Add in minced sage; stir 1 minute. Add in squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer till squash is tender, about 25 min. Cold slightly.
  2. Puree soup in batches in blender till smooth. Return soup to pot. Fold in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cold slightly, then cover and chill.)
  3. Heat remaining 2 Tbsp. butter in heavy large skillet over medium heat. Add in sage leaves and saute/fry till brown and toasted, about 2 min. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
  4. This recipe yields 8 servings.
  5. Comments: Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sauteed vegetables.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 167g
Recipe makes 8 servings
Calories 68  
Calories from Fat 46 68%
Total Fat 5.26g 7%
Saturated Fat 3.03g 12%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 76mg 3%
Potassium 151mg 4%
Total Carbs 3.11g 1%
Dietary Fiber 0.3g 1%
Sugars 0.73g 0%
Protein 3.21g 5%
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