Butternut Squash Soup with Parmesan and Fried Sage Leaves - PCOS-Friendly Recipe
This Butternut Squash Soup with Parmesan and Fried Sage Leaves is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 3 tablespoons butter
- 1 onion, coarsely chopped
- 1 tablespoon chopped fresh sage
- 1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
- 5 cups canned low-salt chicken broth
- 1/3 cup freshly grated Parmesan cheese
- 24 fresh sage leaves
Instructions
- Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
- Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
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Frequently Asked Questions
Yes, this Butternut Squash Soup with Parmesan and Fried Sage Leaves recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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