Roasted Winter Squash Soup with Sage
This lovely roasted winter squash soup with sage is based on a recipe from Deborah Madison's cookbook Vegetarian Cooking for Everyone.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at twojadebowls.com.
Cooking tools:
- Oven
- Baking sheet
- Skillet
- Paper towel
- Spatula
- Pot
- Stove
- Immersion blender
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Toaster
Ingredients
- 2 1/2 - 3 pounds winter squash (I used 2 acorn squash)
- 1/4 cup olive oil, plus extra for rubbing on the squash
- 10 garlic cloves, unpeeled
- 12 whole sage leaves, plus 2 tablespoons sage chopped
- 2 onions, finely chopped
- chopped leaves from 4 thyme sprigs, or 1/4 teaspoon dried
- 1/4 cup chopped parsley
- salt
- freshly ground pepper
- 2 quarts vegetable stock
- fontina, pecorino or parmesan for garnish
- baguette slices
- 4 ounces Roquefort, Maytag, or Danish blue
- 3 tablespoons 3 tablespoons butter at room temperature
- 1-2 teaspoons cognac
- 1/4 cup finely chopped walnuts
- freshly milled pepper
- finely chopped parsley
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