Winter Squash Soup with Sage
By Beth Dooley
Ingredients
- 3 pounds winter squash (like butternut or acorn)
- 3 tablespoons olive oil
- 6 cloves garlic
- 2 Tablespoons chopped fresh sage (or 2 teaspoons dried)
- 2 onions, finely chopped
- 2 tablespoons chopped fresh thyme leaves (or 2 teaspoons dried)
- ¼ cup chopped fresh parsley (or 1 1/2 Tablespoons dried)
- Salt to taste
- 8 to 10 cups chicken bone broth from Abrothecary at MCFM
- 1 cup cooked beans, from Bean Market at MCFM
- 1/2 cup shredded cheese, optional (Frisago from Shepherd’s Way Farm at MCFM would be great)
- Black pepper, freshly milled if possible
- 12 sage leaves for topping
Instructions
Peel and seed the squash and cut into ½ inch pieces. In a large deep, heavy pot, heat 2 tablespoons of the oil over medium and add the squash, garlic, chopped sage, onions, thyme and parsley until the onions have softened. Stir in the broth and bring to a boil. Reduce the heat to a simmer and cook until squash is tender, about 10 to 15 minutes. Stir in the beans and heat through.
In a small skillet heat the remaining oil and frizzle the sage leaves until just lightly browned and crisp, about 1 minute. Serve the soup garnished with the shredded cheese and the frizzled sage leaves.
Photo credit: www.today.com
