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Squash Soup
Source of Recipe
© Recipe copyright rjgainey 2005
Recipe Introduction
Squash with deeply colored flesh, such as butternut, kabocha, red kuri, or
buttercup, are best for this soup. Squash can be difficult to cut. To make
cutting them easier, poke holes in the skin, microwave on high for a few
minutes, then let cool 5 minutes and cut in half. (But, Yellow crookneck
squash is good in this recipe too. )
List of Ingredients
1 Tablespoon olive oil
8 small fresh sage leaves
1 pound winter squash (about 2 medium squash)
1 medium onion, chopped
3 buds garlic, crushed
1 Tablespoon chopped fresh parsley
1/4 teaspoon dried ground thyme
15 oz can vegetable broth
Salt and freshly ground black pepper
2 ounces (4 cubes) fontina cheese
Recipe
1. Pour oil into a 6- to 8-inch frying pan and place over medium-high heat.
When oil is hot, add whole sage leaves and stir until they turn a darker
green, 45 seconds to 1 minute. With a slotted spoon, lift out leaves and
drain on paper towels; set aside. Reserve the oil.
2. Rinse squash; if not cut and seeded already, slice squash in half and
scoop out seeds. Discard seeds (or save for another use). Mix together the
onion and the pressed garlic. Spoon into cavity of squash. Brush cut
surfaces of squash and onions with reserved oil. Place squash and onions,
cut side down, in a 10- by 15-inch baking pan.
3. Bake in a 375° oven until all vegetables are soft when pressed, 45 to 60
minutes. Reserve pan juices. Scoop flesh from squash skins; discard skins.
4. In a 3- to 4-quart pan, combine squash, garlic, onions, parsley, chopped
sage, and thyme. Mash squash mixture with a potato masher. Stir in reserved
pan juices and broth. Bring mixture to a boil, then reduce heat to low.
Simmer, covered, to blend flavors, about 25 minutes. Add salt and pepper to
taste.
5. Distribute cheese equally among 4 bowls, and ladle soup into bowls. Top
soup with fried sage leaves and fresh-ground pepper. 4 servings.
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