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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 2 lb. butternut squash (peeled and seeded, chopped into 1-inch pieces, about 4 ½ cups)
- 1 medium onion (chopped)
- 3 cloves garlic (chopped)
- 1 Tbsp. chopped fresh sage (finely)
- kosher salt
- freshly ground black pepper
- 3 cups chicken broth
- 2/3 cup finely grated Parmesan (⅓ cup per batch, see notes)
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