Carnival Squash Soup, with Fried Sage and Shaved Parmesan

Name: Carnival Squash Soup, with Fried Sage and Shaved Parmesan
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters chicken stock or more, for desired consistency; 237 milliliters fresh sage leaves; 237 milliliters onion, thinly sliced; 8 servings Shaved Parmigiano-Reggiano, for garnish; 8 servings Salt and freshly ground black pepper; 3 Tbsps unsalted butter; 3 Tbsps vegetable oil; 8 servings Vegetable oil, for deep frying; 8 carnival squashes, about 4 to 6 inches across

You can never have too many main course recipes, so give Carnival Squash Soup, with Fried Sage and Shaved Parmesan a try. This recipe makes 8 servings with 329 calories, 18g of protein, and 22g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up chicken stock, sage leaves, salt and pepper, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.

Instructions

Preheat oven to 250 degrees F.

Equipment you will use

Oven

Cut the top 1/4 off 8 squashes, reserving the lids. Scrape the seeds out, clean, rinse, and pat dry. Toss the seeds with 3 tablespoons oil and salt, and arrange in one layer on a baking sheet.

Ingredients you will need

Seeds

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Bake in the middle of the oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp.

Equipment you will use

Oven

Increase the oven heat to 350 degrees F.

Equipment you will use

Oven

Bake the squashes and the lids, cut side down on lightly oiled baking sheets for 40 minutes or until they are tender (the lids will probably be ready at 30 minutes). When cool enough to handle, scrape most of the pulp out of the squashes leaving just enough in each squash so that it retains its shape. Reserve all the pulp.

Ingredients you will need

Squash

Equipment you will use

Baking Sheet

Oven

Cook the onion in the butter in a skillet, over low heat for 5 minutes or until it is softened.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add the pumpkin pulp and the chicken stock and simmer the mixture for 20 minutes.

Ingredients you will need

Chicken Stock

Pumpkin

Puree the mixture in batches in a blender and transfer to a saucepan.

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Sauce Pan

Blender

Heat 2 inches vegetable oil to 350 degrees F. in a deep saucepan.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add the sage in small batches (it will bubble up) and fry for 20 seconds or until translucent.

Ingredients you will need

Sage

Transfer to paper towels to drain and sprinkle with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Warm the squash shells and lids in a 350 degree F. oven for 15 minutes.

Ingredients you will need

Pasta Shells

Squash

Equipment you will use

Oven

Heat soup until hot, adding water if necessary to thin it slightly.

Ingredients you will need

Water

Soup

Add salt and pepper, to taste. Put each of the shells into shallow soup bowls and ladle some of the soup into the shell. Top with a few fried sage leaves and some Parmigiano-Reggiano shavings and place the lid, slightly askew, on top.

Ingredients you will need

Salt And Pepper