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3 cups butternut squash, cubed
1 medium onion, chopped
1/2 cup parmesan cheese, freshly grated
3/4 Tbsp sage
3 tsp olive or coconut oil
3 cloves garlic, chopped
4 cups chicken broth or favorite stock
20 sage leaves for garnish (optional)
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Heat oil in large pot and add onion and garlic. Cover
and cook until soft stirring occasionally. Add sage
squash and broth. Increase heat to high and cook 30
minutes until tender. Mix in cheese and stir. With
hand mixer or blender, puree soup until smooth.
Enjoy with a bag of Kay's White Cheddar Cheese Protein
Kruncheeze. Makes 8 servings
Optional: In small skillet toast fresh sage leaves in
1 tsp. olive oil. Add as garnish to soup upon serving.
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All products are gluten free certified!
