– courtesy The Burnt Tongue, Hamilton
Butternut Squash Soup with Sage, Almonds and Parmesan
4 tbsp unsalted butter
1 large yellow onion, finely chopped
10 fresh sage leaves
salt and pepper
1 butternut squash (about 3lbs) peeled, seeded and diced
6 cups vegetable stock
1 cup ground blanched almonds
½ cup 35% cream
grated parmesan
Melt butter in soup pot over medium low heat. Add onion and sage leaves and sauté until golden.
Season with salt and pepper.
Add squash, stock and almonds and simmer until squash is tender (about 30 minutes).
Remove from heat and puree with blender or immersion blender until smooth. Add cream and adjust seasonings.
Serves 6 to 8.