(Anni Daulter)
1 Tbl Extra-Virgin Olive Oil
1 Butternut Squash, peeled and cubed
1 yellow onion, chopped
3 garlic cloves, chopped
1 carrot, peeled and chopped
1 (32 oz) container chicken broth  (Vegetable Broth may be substituted)
1/2 cup milk
1 cup water
1/4 tsp nutmeg
2 leaves, sage, left whole
Salt and freshly ground black pepper
1 pat butter
1 cup (4 oz) stemmed and chopped shiitake mushrooms, for topping
2 Tbl ricotta, for topping
2 cups (8 oz) freshly grated Parmesan cheese
To make the soup, in a soup pot over medium heat, heat oil. Add butternut squash, onion, garlic, and carrot, and sauté for about 8 minutes. Add chicken broth, milk, and water. Season with nutmeg, sage, and salt and pepper to taste. Bring to a boil.
Reduce heat and simmer soup for 15-20 minutes or until vegetables are thoroughly cooked through and soft.
While soup is simmering, make Parmesan crisps. Preheat oven to 350 degrees F. Take 2 Tbl of Parmesan cheese and pat down firmly on a parchment-lined baking sheet. Make as many as you can using the full amount of cheese. Bake for about 6-8 minutes, until golden brown. Let crisps cool and harden while finishing the soup.
Remove sage leaves and pour soup mixture into blender and blend to desired texture (or use an immersion blender). Cover and set aside.
 Heat skillet over medium heat; melt a pat of butter, and sauté mushrooms until soft, about 4-5 minutes. Add a pinch of salt and a pinch of pepper.
Serve soup warm, topped with warm mushrooms and a dollop of ricotta, and with a Parmesan crisp on the side.  Serves 4-6

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