Serve this savory soup with two aromatic cardamom dumplings nestled on top of each serving.

Winter Squash & Sage Soup with Cardamom Dumplings

2 pounds butternut squash
2 tablespoons olive oil - divided use
1 tablespoon unsalted butter
2 medium onions, peeled and coarsely chopped
2 tablespoons minced fresh sage
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup finely chopped red cabbage
1 tablespoon soy sauce
8 1/4 cups water - divided use
1 large egg
3/4 cup whole wheat pastry flour
2 tablespoons minced onion
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons ground cardamom
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

1. Remove peel and seeds from squash and dice flesh. Heat half of the olive oil with butter in a heavy-bottomed stockpot over medium heat. Sauté onions and sage for 3 minutes, then stir in squash, nutmeg, salt and pepper; mix well. Add cabbage, soy sauce and 8 cups of the water. Bring to a boil over high heat, reduce heat to low, cover, and simmer 30 minutes, stirring frequently.
2. Meanwhile, beat together egg, remaining 1/4 cup water and remaining 1 tablespoon olive oil. In a separate bowl, stir together flour, baking powder, cardamom, salt, cayenne, onion and parsley. Beat flour mixture into wet ingredients until well combined and sticky.
3. At the end of the squash cooking time, increase heat to high to achieve a rapid simmer. Drop tablespoons of dough into boiling soup and cover pot. (You should have 16 small dumplings dotting the surface of the soup.) After 5 minutes, remove lid and turn dumplings over to cook other side. Replace lid and cook 5 minutes longer.
4. Ladle soup into serving bowls, making sure 2 dumplings are nestled into each bowl.

Makes 8 servings.