Savory Butternut Squash Soup Gelson's

Ingredients

• 2 1/4 pounds butternut squash peeled seeded and coarsely diced into uniform pieces
• 6 cups Health Valley low fat chicken broth fat discarded if possible
• 1 vanilla pod
• 6 fresh sage leaves
• 3 tablespoons Clement Faugier chestnut puree
• 1/2 cup Polly o part skim ricotta cheese
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 tablespoons finely grated Reggiano parmesan cheese