Ingredients

• 2 tablespoons unsalted butter
• 1 large Spanish onion, chopped
• 2 celery stalks, chopped
• 6 cups Basic Vegetable Stock
• 1 ( 3-inch) piece Parmesan cheese rind
• 2 bay leaves
• 2 butternut squash ( about 1 1/2 pounds each), peeled, seeded, and chopped into 1-inch cubes
• 2 tablespoons grated Parmesan cheese
• 3 fresh sage leaves, diced
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne
• 1/4 cup chopped fresh parsley

Instructions

Melt the butter in a large stockpot over medium heat. Add the onion and celery and sweat until tender, about 4 minutes. Add the stock, Parmesan rind, and bay leaves and bring to a boil. Reduce heat, partially cover, and simmer for 15 minutes. Add the squash and simmer, uncovered, for 20 minutes, until the squash gets tender. Remove the Parmesan rind and bay leaves; reserve the rind for another use. Puree about one quarter of the soup in a food processor or blender until smooth. Return the puree to the pot and stir in the grated Parmesan, sage, salt, nutmeg, pepper, and cayenne. Simmer for 2 minutes to heat through. To serve, ladle the soup into bowls and top with chopped parsley.

Makes 10 cups