Winter Squash Soup with Sage

Name: Winter Squash Soup with Sage
Ingredients: 3 pounds winter squash (like butternut or acorn); 3 tablespoons olive oil; 6 cloves garlic; 2 Tablespoons chopped fresh sage (or 2 teaspoons dried); 2 onions, finely chopped; 2 tablespoons chopped fresh thyme leaves (or 2 teaspoons dried); ¼ cup chopped fresh parsley (or 1 1/2 Tablespoons dried); Salt to taste; 8 to 10 cups chicken bone broth from Abrothecary at MCFM; 1 cup cooked beans, from Bean Market at MCFM; 1/2 cup shredded cheese, optional (Frisago from Shepherd’s Way Farm at MCFM would be great); Black pepper, freshly milled if possible; 12 sage leaves for topping

www.millcityfarmersmarket.org

Warm winter squash soup flavored with sage and thyme, served with crispy sage leaves—perfect for cozy evenings. Serves 6-8. Enjoy locally sourced ingredients from Mill City Farmers Market.

View full recipe on www.millcityfarmersmarket.org

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 www.millcityfarmersmarket.org.

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Ingredients

3 pounds winter squash (like butternut or acorn)
3 tablespoons olive oil
6 cloves garlic
2 Tablespoons chopped fresh sage (or 2 teaspoons dried)
2 onions, finely chopped
2 tablespoons chopped fresh thyme leaves (or 2 teaspoons dried)
¼ cup chopped fresh parsley (or 1 1/2 Tablespoons dried)
Salt to taste
8 to 10 cups chicken bone broth from Abrothecary at MCFM
1 cup cooked beans, from Bean Market at MCFM
1/2 cup shredded cheese, optional (Frisago from Shepherd’s Way Farm at MCFM would be great)
Black pepper, freshly milled if possible
12 sage leaves for topping