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Message: <blockquote data-quote="Sialia" data-source="post: 1242385" data-attributes="member: 1025">Thick, Hearty Doesn’t-taste-like-squash Roasted Butternut Squash Soup with Buttered S(You need fresh sage to do this---it won’t work with dry. But it’s worth it.)Thick, Hearty Doesn’t-taste-like-squash Roasted Butternut Squash Soup with Buttered Sage Peel a butternut squash and cut into large chunks. Place in a microwavable dish with a few tablespoons of water and a lid.Microwave until soft, about 5 minutes.Puree in blender or food processor.Add salt, pepper, 1 Tbs butter, 1 Tbs granualted onion or onion powder (or some sauteed onions or shallots), 3 tablespoons grated Parmigiano-Reggiano cheese, a little bit of ground nutmeg Puree again. Check consistency--if too thick, add vegetable broth (canned is fine) to thin it to proper soup consistency.Pour back into microwave dish and reheat until good eating temperature.Meanwhile, in a large sauté pan, melt the remaining 3 tablespoons of butter. Add about 12 fresh sage leaves to the butter and cook until the butter starts to brown and the leaves get black and crispy. No really. Remove from the heat. Place some soup in each serving bowl. Drizzle or swirl the butter sauce over the soup. Sprinkle more parmesan cheese over each bowl. A squeeze of Siracha hot sauce (look in the Asian foods section of the grocery store, there’s a rooster on the bottle, and it’s red) is good in it, too, and gives nice color. If you don’t like the hot stuff, try roasting peeling and pureeing a few red bell peppers into it. Use enough bell peppers and you can leave out the squash (although I’d leave out the nutmeg and add a little milk and some more broth and lots more parmesan).Nice with crusty bread and a salad. Love those sourdough bread bowls . .. .</blockquote>

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