(So named because I have no idea what kind of squash I used)
1 cup green? squash, medium dice
2 medium carrots, medium dice
1 small onion, medium dice
1 stalk celery, medium dice
4 cups chicken stock or vegetable stock*
1/2 cup parmesan cheese, finely grated
1 tablespoon fresh sage
salt and pepper to taste
Dice all vegetables, preheat pan to medium high and add just enough olive oil to coat the bottom of the pan. Season vegetables with salt and pepper and saute vegetables in batches until lightly caramelized.
In the meantime bring the stock to a boil in a large pot.
Reduce to a simmer and add vegetables. Add any parmesan rinds you have lying around (or not) and a couple of dashes of salt. Simmer for 20 minutes. Add sage and parmesan cheese. Stir and simmer an additional 5 minutes. Fish out what remains of the parmesan rinds. Taste, adjust seasoning, eat.
*I use homemade chicken stock. If I were to buy it, I’d get the kind with no sodium or low sodium.