This was a good one. It wasn’t sweet, like so many squash soups are, and it wasn’t too thick so it didn’t have the consistency of baby food. It was just a very good delicious simple soup, and I loved it.
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 butternut squash, peeled and diced (about 1.5lbs)
- 2 tablespoons fresh sage, chopped
- 2 cups vegetable broth
- 2 cups water
- 1/2-1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1″ parmesan cheese rind
- Heat the oil in a large pot and saute onion and garlic until translucent.
- Add the squash, sage, salt, pepper, liquid, and cheese rind.
- Bring to a boil and then simmer 20 minutes.
- Remove rind and puree with a stick blender to desired consistency.
I saw Giada from Everyday Italian talking on the food network about keeping old cheese rinds in the freezer when you’re done with them and adding the to simmering soups and sauce to add a cheesy flavor. I think it’s a great idea. It adds a savory flavor, without just adding a ton of cheese.