Roasted Winter Squash Soup with Sage | Two Jade Bowls

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 and 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