Carnival Squash Soup with Fried Sage and Shaved Parmesan

Ingredients

• 8 carnival squashes, about 4 to 6 inches across
• 3 tablespoons vegetable oil
• 1 cup onion, thinly sliced
• 3 tablespoons unsalted butter
• 6 cups chicken stock or more, for desired consistency
• 1 cup fresh sage leaves
• Vegetable oil, for deep frying
• Salt and freshly ground black pepper
• Shaved Parmigiano-Reggiano, for garnish

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