It's best to use small hubbards, butternut,
or any of those dark green skinned squash varieties like Honey
Delight or Kabocha to make this soup. If you opt for the pumpkin
variation make sure you choose a pumpkin intended for cooking
rather than carving a jack-o-lantern. Except for butternut squash,
most winter squashes are difficult to peel, so halve and bake
them first.
Pumpkin or Winter
Squash Soup with Fried Sage Leaves
2 1/2 to 3 pounds winter squash or pumpkin
1/4 cup olive oil, plus extra for squash
6 garlic cloves, unpeeled
12 fresh, whole sage leaves, plus 2 tablespoons chopped sage
2 yellow onions, finely chopped
Chopped leaves from 4 thyme sprigs or 1/4 teaspoon dried
1/4 cup chopped parsley
Salt and freshly ground pepper
2 quarts water or chicken stock
1/2 cup fontina, pecorino, or ricotta salata, diced into small
cubes
- Preheat oven to 375°F (190°C).
Halve the squash and scoop out the seeds. Brush the surfaces
with oil, stuff the cavities with the garlic, and place them
cut sides down on a baking sheet. Bake until tender when pressed
with a finger, about 30 minutes.
- Meanwhile in a small skillet, heat the
1/4 cup of oil until nearly smoking, then drop in the whole sage
leaves and fry until speckled and dark, about 1 minute. Set the
leaves aside on a paper towel and transfer the oil to a wide
soup pot. Add the onions, chopped sage, thyme, and parsley and
cook over medium heat until the onions have begun to brown around
the edges, 12 to 15 minutes.
- Scoop the squash flesh into the pot along
with any juices that have accumulated in the pan. Peel the garlic
and add it to the pot along with 1 1/2 teaspoons salt and the
water and bring to a boil. Lower the heat and simmer, partially
covered, for 25 minutes. If the soup becomes too thick, simply
add more water to thin it out. Taste for salt.
- Depending on the type of squash you've
used, the soup will be smooth or rough. Puree or pass it through
a food mill if you want a more refined soup. Ladle it into bowls
and distribute the cheese over the top. Garnish each bowl with
the fried sage leaves, add pepper and serve.
Serves 4 to 6.
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