{"id":827,"date":"2017-02-19T07:07:15","date_gmt":"2017-02-19T07:07:15","guid":{"rendered":"http:\/\/192.168.1.11\/winter-squash-soup-with-fried-sage-leaves\/"},"modified":"2019-12-24T01:10:01","modified_gmt":"2019-12-24T01:10:01","slug":"winter-squash-soup-with-fried-sage-leaves","status":"publish","type":"post","link":"https:\/\/recipes.eliteelise.com\/index.php\/2017\/02\/19\/winter-squash-soup-with-fried-sage-leaves\/","title":{"rendered":"Winter Squash Soup with Fried Sage Leaves"},"content":{"rendered":"

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Serves 4-6<\/div>
\n

Ingredients<\/h4>
  • 2 1\/2 – 3 lbs winter squash<\/li>
  • 1\/4 c olive oil, plus extra for the squash<\/li>
  • 6 garlic cloves, unpeeled<\/li>
  • 12 whole sage leaves, plus 2 T chopped<\/li>
  • 2 onions, finely chopped<\/li>
  • chopped leaves from 4 thyme sprigs or 1\/4 t dried<\/li>
  • 1\/4 c chopped parsley<\/li>
  • salt and freshly milled pepper<\/li>
  • 2 quarts water or stock<\/li>
  • 1\/2 c Fontina, pecorino, or ricotta salata, diced into small cubes<\/li><\/ul><\/div>
    \n

    Directions<\/h4>Preheat oven to 375. Halve the squash and scoop out the seeds. Brush the\nsurfaces with oil, stuff the cavities with the garlic, and place them\ncut sides down on a baking sheet. Bake until tender when pressed with a\nfinger, about 30 minutes.<\/p>\n

    Meanwhile, in a small skillet, heat the 1\/4 cup oil until nearly\nsmoking, then drop in the whole sage leaves and fry until speckled and\ndark, about 1 minute. Set the leaves aside on a paper towel and transfer\nthe oil to a wide soup pot. Add the onions, chopped sage, thyme, and\nparsley and cook over medium heat until the onions have begun to brown\naround the edges, 12 to 15 minutes. Scoop the squash flesh into the pot\nalong with any juices that have accumulated in the pan. Peel the garlic\nand add it to the pot along with 1 1\/2 t salt and the water and bring to\na boil. Lower the heat and simmer, partially covered, for 25 minutes. If\nthe soup becomes too thick, simply add more water to thin it out. Taste\nfor salt.<\/p>\n

    Depending on the type of squash you’ve used, the soup will be smooth or\nrough. Puree or pass it through a food mill if you want a more refined\nsoup. Ladle it into bowls and distribute the cheese over the top.\nGarnish each bowl with the fried sage leaves, add pepper, and serve.<\/div>
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