Roasted Squash Soup with Sage

Name: Roasted Squash Soup with Sage
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 8 mediums acorn squash (roundish); 1 teaspoons freshly ground black pepper; 1 liters chicken broth; 2 teaspoons About coarse sea salt; 118 milliliters crème fraîche; 2 garlic cloves, chopped; 4 Tbsps mild extra-virgin olive oil; 2 Tbsps chopped sage, plus several leaves for garnish; 1 teaspoon smoked paprika; 1 medium yellow onion, chopped

Roasted Squash Soup with Sage might be just the soup you are searching for. One serving contains 279 calories, 5g of protein, and 11g of fat. This recipe serves 8. If you have acorn squash, pepper, crème fraîche, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat oven to 37

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Oven

Cut top third off each squash. Scoop out seeds from squash bottoms and tops; discard. Trim just enough off bottom of each squash so that it sits straight.

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Squash

Seeds

Set squash bottoms and tops on 2 large baking sheets and drizzle with about 2 tbsp. oil, rubbing it all over insides and rims.

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Squash

Cooking Oil

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Baking Sheet

Bake 45 to 55 minutes, or until the flesh is soft and golden brown, but before squash start collapsing.

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Squash

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Oven

Meanwhile, heat remaining 2 tbsp. oil in a large pot over medium heat; add onion, paprika, sage, and 1/2 tsp. salt and cook until golden brown, about 5 minutes.

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Paprika

Onion

Sage

Salt

Cooking Oil

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Pot

Add garlic and cook 2 minutes more.

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Garlic

Scoop cooked flesh from squash into pot, leaving enough flesh so that squash keep their shape. Pave over any holes in squash "bowls" with some cooked squash and keep them warm.

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Squash

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Bowl

Pot

To pot add 5 cups stock, remaining 1 tsp. salt, and the pepper. Bring to a boil; reduce heat and simmer 5 minutes.

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Pepper

Stock

Salt

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Pot

Add salt to taste.

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Salt

Pure soup in batches in a blender, adding more stock if soup is too thick (cover top with a towel to keep hot soup from spurting out). Reheat in pot. Stir in crme frache and more stock if necessary.

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Stock

Soup