Filed Under: cook, soups, Starter, Under 20 Mins, vegetable, Vegetables

Roasted Squash Soup with Parmesan & Sage

A flavourful and heart-warming soup, surely to impress your holiday guests.

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April 8th, 2012

From I'm Dreaming of a Green Christmas. Published by Chronicle Books. Copyright © 2009 by Anna Getty. Photographs by Ron Hamad. All rights reserved.  Reprinted by permission of Chronicle Books. For more great recipes from this cookbook, check out chroniclebooks.com.

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Servings
8
Prep Time
20 minutes
Cook Time
90 minutes
Ingredients
  • 3 pounds acorn squash, peeled, seeded, and cut into 1 inch cubes (or butternut)
  • salt to taste
  • 4 tablespoons olive oil
  • 1 carrot, roughly chopped
  • 1 rib celery, roughly chopped
  • 1 leek (white part only), roughly chopped
  • 1/2 medium white or yellow onion, roughly chopped
  • 6 Cups chicken broth
  • 1/4 teaspoons white pepper
  • 1/8 teaspoons nutmeg
  • 11/8 teaspoons ground cinnamon
  • 12 fresh sage leaves
  • parmesan cheese, for garnish
    • Directions
  • 1.

    Preheat the oven to 375 degrees F. Lightly oil a baking sheet.

  • 2.

    Place the squash onto the baking sheet, sprinkle with salt, and bake for 30 to 35 minutes, until soft. Set aside.

  • 3.

    Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery, leek, and onion and cook for 5 minutes, stirring occasionally, until the onions are translucent. Add the broth and

  • 4.

    cook for 30 to 35 minutes, uncovered, until the carrots are soft. Add the squash and cook for 5 more minutes. Add the white pepper, nutmeg, and cinnamon.

  • 5.

    Transfer the soup to a blender and puree in batches if necessary, then return the pureed soup to the pot. Or, use an immersion blender and puree the soup in the pot.

  • 6.

    Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the sage leaves and fry until the leaves turn dark green, about 2 minutes. Serve hot, garnished with crispy sage leaves and a sprinkling of Parmesan.

    • Roasted Squash Soup with Parmesan & Sage
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