Winter Squash Soup with Fried Sage Leaves

Ingredients for Winter Squash Soup with Fried Sage Leaves

• 2 1/2 to 1.4kg winter squash

• 60ml olive oil, plus extra for the squash

• 6 garlic cloves, unpeeled

• 12 whole sage leaves, plus 2 tablespoons chopped

• 2 onions, finely chopped

• Chopped leaves from 4 thyme sprigs or 1/4 teaspoons dried

• 1/4 cup chopped parsley

• Sel

• freshly milled pepper

• 1.9L water or stock

• 120ml Fontina, pecorino, or ricotta salata, diced into small cubes

Preheat the oven to 191°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 60ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.