Butternut Squash Soup with Fried Sage Leaves

Tonight for dinner I made this delightful fall soup.

Ingredients

• 1 Butternut Squash
• 1 Onion
• 1 Tablespoon chopped sage leaves
• 30 Whole sage leaves
• 3 Tablespoons butter
• 1 Veggie stock cube
• 2 pinches hot chili pepper
• 1/3 cup of Parmesan plus extra for garnish 

Chop onions and add these to a large stock pot with 1 tablespoon of butter.  Heat these over medium heat until soft then add tablespoon of chopped sage and heat for about a minute.  Peel and chop butternut squash into chunks and add this to the pot along with 5 cups of water and veggie stock cube.  Bring to a boil, reduce heat and simmer until tender - about 20 minutes.

When the squash is tender use an immersion blender to puree it all into a thick soup.

Then add a third of a cup of cheese and your hot chili pepper.  Set the soup over low heat while you fry your sage.  To do this heat 2 tablespoons of butter in a skillet over medium heat.  When your butter is heated put your sage in and fry it till it crisps up just about a minute or two.  

 

Spoon your soup into bowls, grate a bit of cheese over the top and add 3 or 4 sage leaves.  

This is hearty fall soup for those chilly autumn nights.  It has a sweet nutty flavor and the sage adds a bit of crunch.  Healthy and delicious.  Enjoy!