Butternut Squash Soup With Sage & Parmesan Croutons

1 3-pound butternut squash, peeled, seeded, & cut into 1-inch cubes (5 to 6 cups)
3 Tblsps olive oil
3 tsps kosher salt
pinch of freshly ground black pepper
1 Tblsp butter
1 large yellow onion, diced (about 1 1/2 cups)
3 stalks of celery, chopped (about 1 1/2 cups)
1 Tblsp chopped fresh sage (about 6 large leaves)
6 cups chicken broth
1/2 cup freshly grated Parmesan
Sage & Parmesan Croutons

Preheat panggangan to 400° F. In a large bowl, toss the squash with 2 Tblsps of the olive oil, 2 tsps of the salt, & the pepper. Place the squash on a rimmed baking sheet & roast in panggangan for 15 minutes. Turn the cubes over & continue roasting for 15 minutes or until they are caramelized; set aside.

In a Dutch panggangan or a large stockpot, heat the butter & the remaining oil over medium heat. Add the onion, celery, & sage & sauté, stirring occasionally, until the vegetables are translucent & tender, 10 minutes. Add the squash, broth, & the remaining salt & bring to a boil. Lower heat & simmer for 30 minutes or until the liquid is flavorful. Remove from heat.

Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot & keep warm. Top with Sage & Parmesan Croutons & the grated Parmesan.

By Frank Mentasana, December 2004

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