Butter
small onion - chopped
sage - chopped (approx 1 T)
chicken stock
butternut squash (skinned & cubed)
salt and pepper
parmesan cheese
prosciutto - crisped in oven
grated parmesan
Melt butter and saute onions until translucent. Add sage and saute for 1 minute. Add chicken stock (or vegetable stock) and butternut squash. Simmer over medium heat until squash is tender. Puree soup in blender or cuisinart and season to taste with salt, pepper, and parmesan. Garnish with prosciutto and grated parmesan cheese.
Shannon Blackerby
No comments:
Post a Comment