5 Cup Chicken, broth, canned low salt
5 cup, cubes Squash, winter, butternut, raw
2 Tsp Currypowder
1 Tbsp Sage, fresh
1 large Onions, raw
3 tbsp Butter, salted
1/3 Cup Parmesan Cheese, freshly grated
24 Leaves Sage Leaves fresh

Melt 1 tablespoon butter in heavy large pot over medium heat. Add the onion.

Cover and cook until soft while stirring occasionally. ( about 7 minutes ). Add chopped sage and curry; stir 1 minute.

Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender about 25 minutes. Cool slightly. Puree soup in blender until smooth.

Return soup to pot. Mix in cheese. Season to taste with salt and pepper.

Melt remaining 2 tablespoons of butter in heavy large skillet over medium heat. Add sage leaves and saute until brown and toasted (2 minutes). Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

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