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Winter
Squash Soup with Sage
Prep and Cook Time: About 85 minutes
Notes: Choose a squash with deep orange, sweet flesh, such
as butternut, kabocha, red kuri, or buttercup. If making up to 3 days ahead,
start
at step 2, using plain olive oil. Continue through step 4. Cover and
chill. Up to 1 day ahead, fry sage leaves, wrap in paper towels, seal
in a plastic bag, and hold at room temperature. Cover and chill sage-flavor
oil. Reheat soup, thinning, if desired, with more broth--it thickens
on standing. Add sage oil. To make 12 servings, double the recipe and
use a 5- to 6-quart pan.
2 tablespoons olive oil
18 fresh sage leaves (about 11/2 in.)
2 3/4 to 3 pounds winter squash
2 unpeeled onions (about 6 oz. each), cut in half
6 unpeeled cloves garlic
1/4 cup chopped parsley
1 tablespoon chopped fresh sage leaves
3/4 teaspoon fresh thyme leaves or dried thyme
4 cups fat-skimmed chicken or vegetable broth
Salt & Pepper
1/2 cup diced fontina cheese
- Pour oil into a 6- to 8-inch frying pan over
medium-high heat. When hot, add whole sage leaves and stir until they
turn darker green,
45 seconds to 1 minute. With a slotted spoon, lift out leaves and drain
on paper towels. Reserve oil.
- Rinse squash and, if whole, cut
in half and scoop out and discard seeds. Brush cut surfaces of squash and
onions with a little
of the reserved oil. Lay vegetables, cut side down, in a 10- by 15-inch
pan. Slip garlic
under squash.
- Bake in a 375° oven until all vegetables
are soft when pressed, 45 to 60 minutes. Reserve juices.
Scoop squash from
skin. Peel and
chop onions. Peel garlic. Discard skin and peels.
- In a 3-
to 4-quart pan, combine squash, onions, garlic, parsley, chopped sage,
and thyme. Mash squash mixture with
a potato masher.
Stir in reserved
juices and broth. Stirring often, bring to a boil over
high heat. Cover, reduce heat to low, and stir occasionally to
blend flavors,
15 to 20
minutes.
- Add the remaining sage cooking oil and season
soup with salt to taste. Before serving, distribute cheese equally
among individual
bowls. Add
soup, top with fried sage, and sprinkle with pepper.
Per
serving: 187 cal., 41% (77 cal.) from fat; 11 g protein; 8.6 g fat (2.9
g sat.); 18 g carbo (3.5 g fiber); 153
mg sodium; 14
mg chol.
Makes 6 servings
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Squash Recipes
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