Winter Squash Soup with Fried Sage Leaves

Name: Winter Squash Soup with Fried Sage Leaves
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 garlic cloves, unpeeled; 59 milliliters olive oil, plus extra for the squash; 2 onions, finely chopped; 59 milliliters chopped parsley; 4 servings freshly milled pepper; 118 milliliters Fontina, pecorino, or ricotta salata, diced into small cubes; 12 whole sage leaves, plus 2 tablespoons chopped; 4 servings Salt; 1 leave Chopped from 4 thyme sprigs or 1/4 teaspoon dried; 2 liters water or stock; 1 kilograms winter squash

Need a gluten free, primal, and vegetarian soup? Winter Squash Soup with Fried Sage Leaves could be a tremendous recipe to try. This recipe makes 4 servings with 332 calories, 7g of protein, and 18g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have parsley, water, ricotta salata, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 375° F. Halve the squash and scoop out the seeds.

Ingredients you will need

Squash

Seeds

Equipment you will use

Oven

Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Baking Sheet

Bake until tender when pressed with a finger, about 30 minutes.

Equipment you will use

Oven

Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot.

Ingredients you will need

Sage

Soup

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Pot

Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. Taste for salt.

Ingredients you will need

Parsley

Garlic

Onion

Squash

Thyme

Water

Sage

Salt

Soup

Equipment you will use

Frying Pan

Pot

Depending on the type of squash you've used, the soup will be smooth or rough. Puree or pass it through a food mill if you want a more refined soup. Ladle it into bowls and distribute the cheese over the top.

Ingredients you will need

Cheese