So as promised, I checked with Mike for the recipe, and, as expected he said well, there isn't one really. Just be sure to roast the squash to tender, add chicken broth, grated Parmesan, minced sage leaves, salt, pepper, blend, eat.
So do that! I think the combo of Parmesan and sage was a big part of why it's so good.
Quinn, if you try it, please let us know how it goes.
I'd like to give that a try. The last butternut soup I made was pretty bland, not to our liking. This one sounds flavorful.
ReplyDeleteMike tells me thst roasting is important. And a good addition of real Parmesan too. I keep a container of Parmesan rinds in the freezer, to drop into soup for flavoring, too.
DeleteI think you're right - the Parmesan must make quite a difference. I'll try to remember to add some next batch, and will report.
ReplyDeleteMike was impressed that you're using homegrown produce.
ReplyDelete