ROASTED BUTTERNUT-TOMATO BISQUE WITH CRISPY PARMESAN STRAWS

DIRECTIONS

Combine sage, parsley, olive oil, garlic, salt and pepper in a single-serve blender or the small bowl of your food processor.

Pulse until a pesto-like consistency. (Alternately, finely chop herbs, rasp garlic and mix by hand.)

Toss 2 tbsp of the herb-oil with squash; reserve remainder for garnish. Spread squash on parchment-paper-lined baking sheet. Roast in preheated 400°F oven for 45 minutes or until very tender.

Purée squash and broth in blender; pour into large pot. Add pasta sauce and bring to a gentle boil; simmer for 10 minutes.

Crispy Parmesan Straws:

Stack sheets of phyllo, brushing lightly with melted butter between each layer and sprinkling with Parmesan and pepper (if using) every second layer. Fold phyllo in half to make a long, narrow rectangle. Brush top with additional melted butter. Slice into 8 equal strips; twist strips several times and lay on a parchment-paper- lined baking sheet. Brush with remaining melted butter. Bake for 8 minutes or until lightly browned and crisp.

Serve soup with a dollop of sour cream, reserved herb oil and Crispy Parmesan Straws.