Winter Squash Soup with Fried Sage Leaves Recipe | Epicurious

Ingredients

• 2 1/2 to 3 pounds winter squash
• 1/4 cup 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 teaspoon dried
• 1/4 cup chopped parsley
• Salt
• freshly milled pepper
• 2 quarts water or stock
• 1/2 cup Fontina, pecorino, or ricotta salata, diced into small cubes