Ingredients
1 Butternut Squash (3-4 cups)
3 Tablespoons Olive Oil
1 Onion Chopped (Either sweet, yellow or white)
4 Stalks Celery Chopped
6 Sage Leaves Chopped (Fresh)
6 Cup Chicken Stock
Parmesan Cheese
Salt & Pepper
Preparation
Peel and chop the Butternut Squash and add 2 tablespoons olive oil, salt and pepper. Roast at 425 for 30 minutes stirring occasionally.
Saute onions, celery and sage with 1 tablespoon olive oil until translucent in a large pot.
Combine squash and chicken stalk to onion mix and simmer for 20-30 minutes.
Puree (if blender do in batches) and then salt and pepper to taste.
Sprinkle with Parmesan cheese.
