The aromatic sage embellishes the nutty richness of the acorn squash. This is the perfect warm and comforting soup to sip and savor on those chilly days. Tip: Save the squash shells to serve the soup in!
- 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 squash shells or bowls 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.