2 T. olive oil
1 large onion, chopped
2 celery stalks, chopped
6 cups chicken stock
1 Parmesan cheese rind
2 bay leaves
3 lbs. butternut squash, peeled and
chopped into 1 inch cubes
2 T. Parmesan cheese, grated
3 fresh sage leaves, diced
1/4 t. ground nutmeg
1/8 t. cayenne
1/4 cup chopped Italian parsley
salt and pepper
Makes 10 cups
In a large stockpot, sauté onions and celery in the olive oil until tender.
Add the stock, Parmesan rind and bay leaves. Bring to a boil, then reduce heat, cover partially, and simmer for 15 minutes.
Add the squash and simmer uncovered for 20 minutes, or until the squash is fork tender.
Purée about half the soup in a food processor until smooth.
Return the purée to the pot and add the nutmeg, sage, Parmesan cheese, salt, pepper and cayenne.