The soup craze continues, this time a rich one perfect for Friday dinner. After buying a sage plant I had to use its fragrant leaves, and was won over by everyone’s enthusiasm for this recipe. I have, actually, found butternut squash in one or two places since lamenting its absence in German markets, but I didn’t want too much soup, and the only butternuts I could find were gargantuan, so I turned to a trusty hokkaido for my gourd base. Here's my take on the Epicurious original.

Sage squash soup

• 3 T butter
• 2 small onions, peeled and chopped
• 2 T chopped fresh sage
• 1 lb hokkaido squash, scrubbed, seeded, and chunked
• 3 C broth
• 1/4 C grated grana padano plus extra for topping
• 5 fresh sage leaves per serving

Melt 1 T butter and a few drops of olive oil in a heavy-bottomed soup pan and cook the onions until soft, about 15 minutes. Add sage and let cook for a couple more minutes, then add the squash and broth. Bring to a boil, then cook about 40 minutes or until squash is soft. (The hokkaido takes longer as it's unpeeled.) Puree with an immersion blender, then  add 1/4 C cheese and stir. Fry the sage leaves in butter. Top the soup with the sage leaves and a sprinkling of cheese. Makes 3-4 main course servings.   

Comments

[David]

I just wanted to mention that Ms Reified went to the bother of getting grana padano made with vegetarian rennet at our local BioCompany supermarket, for the sake of vegetarian me. Thank you!

[Meike]

Hi David,
you will have to share your secret butternut squash place with me. I'm moving to Berlin next summer and have been quizzing my friends and family in Germany about the availibility of different kinds of squash and other treasured foods like yam. I was supposed to move in January, so it seemed a lot more pressing up to a couple of weeks ago, but I guess it is never to early to make note of such information.
Best,
Meike

[Meike]

Oops, just realized that David must be your husband. I got the name from the post above mine. Sorry.
Meike

[Siti]

Hi Louise ~ I wish I had gotten a chcane to talk to you more at Camp Blogaway. Your blog is so beautiful and your photos are inspiring. I am now happy to put away the grill and start using the fall produce in my recipes. Your squash soup looks fantastic btw.