Winter Squash Soup

Folks love this simple soup and always ask me for the recipe. I made it for the Art of Agriculture event at Wild Willow Farm last year and I'll be making again at the Farm for a fundraiser for Seeds @ City Urban Farm.

My very favorite squash is butternut and I also love pumpkin (so many varieties!), kabocha, honeybear acorn, delicata and tahitian, but use your favorite winter squash or a mix...

1 tablespoon olive oil or butter
2 cups onion, coarsely chopped
5 cups butternut or your favorite winter squash, peeled, seeded & chopped (keep the skin, seeds and scrapings for your stock)
5-6 cups vegetable stock
1 teaspoon fresh thyme, chopped
2 teaspoons fresh sage, chopped
2 teaspoon fresh parsley, chopped
sea salt
freshly ground black pepper

Sauté the onion and squash in oil in a large pot on high heat stirring frequently until lightly caramelized, about 10 minutes. Add herbs and broth, bring to a boil, and simmer covered until the squash is soft, about 20 minutes. Puree and season to taste.

Makes about 8 cups

Garnish with sage puree, fried sage leaves, chopped parsley, diced and cooked root vegetables or roasted veggies, sprouts or micro greens, and/or buttered croutons.

Variation
Try roasting the squash before cooking the soup.

Sage Puree
10 sage leaves, blanched
¼ cups extra virgin olive oil

In a blender or with an immersion blender, blend sage and olive oil until very smooth.

Buttered Croutons
Melt a tablespoon (or so) of butter in a skillet over medium heat, toss in cubed bread (just enough to make a single layer in the skillet), salt and pepper to taste and sauté until golden brown.