Butternut Squash with Parmesan

• From: The Daily Soup Cookbook

Ingredients

• 2 Tbs unsalted butter

• 1 large Spanish onion, chopped

• 2 celery stalks, chopped

• 6 cups vegetable broth

• 1 3-inch piece Parmesan cheese rind

• 2 bay leaves

• 2 butternut squash (about 1 1/2 pounds each), peeled, seeded, and chopped into 1-inch cubes

• 2 Tbs grated Parmesan cheese

• 3 fresh sage leaves, diced

• 1 tsp kosher salt

• 1/4 tsp ground nutmeg

• 1/4 tsp ground black pepper

• 1/8 tsp cayenne

• 1/4 cup chopped fresh Italian parsley

Directions

• Melt the butter in a large stockpot over medium heat. Add the onion and celery and sweat until tender, about 4 minutes.
• Add the stock, Parmesan rind, and bay leaves and bring to a boil. Reduce heat, partially cover, and simmer for 15 minutes.
• Add the squash and simmer, uncovered, for 20 minutes, until the squash is tender.
• Remove the Parmesan rind and bay leaves; reserve the rind for another use.
• Puree about one quarter of the soup in a food processor or blender until smooth.
• Return the puree to the pot and stir in the grated Parmesan, sage, salt, nutmeg, pepper, and cayenne. Simmer for 2 minutes to heat through.
• To serve, ladle the soup into bowls and top with chopped parsley.