The aromatic sage embellishes the nutty richness of the acorn squash — use the squash shells as bowls to encourage portion control.
- 2 cups homemade acorn squash puree* (about two small squash), reserving shells to use as bowls
- Squash seeds, reserved from puree recipe
- One pinch plus 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1/2 tablespoon butter
- 15-20 sprigs fresh sage, washed and thoroughly dried
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 1-1/2 cups vegetable broth
- 1/2 teaspoon white pepper
- 1/4 cup milk
- When preparing acorn squash puree, separate seeds from pulp, rinse well, and spread on baking sheet, sprinkled with a pinch of salt and paprika. Squash seeds can be toasted in the oven with the squash but only take about 10-12 minutes. Once seeds have browned, remove and set aside.
- While squash is cooking, heat butter in a sauté pan. Once hot, add half of the sage as whole leaves and brown until crisp, about 1 minute on each side. Set on paper towel until soup is ready to serve.
- Roughly chop the remaining sage leaves. In a medium soup pot, sauté olive oil, sage, and onion over medium heat, about 5‐7 minutes or until onion has softened, stirring constantly.
- Add puree and broth to sautéed onion mixture and cook 15 minutes, stirring constantly.
- Using an immersion blender or food processor, blend the soup until it is smooth. Add white pepper, 1/4 teaspoon salt, and milk and cook another 5 minutes.
- Serve in or out of squash shells topped with toasted seeds and crispy sage.
*Homemade Roasted Winter Squash Puree
Don’t reach for the can – roast your own winter squash such as pumpkin, acorn, butternut, or delicata for a deliciously satisfying homemade puree.
To Prepare: Preheat oven to 350 degrees F. Cut squash in half, remove seeds, and place face down in a roasting pan filled with 1/4-inch of water. Roast squash for one hour or until very soft, flipping halfway through. Remove flesh and mash or blend for puree.