Asian Mixed Winter Squash Soup with Honey and Sage

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Asian Mixed Winter Squash Soup with Honey and

Sage

 

(banana squash, delicata, squash or acorn squash works too.  You can mix and

match the hard squashes

 

 

1 kabocha squash, about 2 pounds

1 Red Kuri

squash, about 2 pounds

1 butternut squash, about 2 pounds

4 tablespoons

extra virgin olive oil

salt or kosher salt

freshly ground white

pepper

1 cup chopped yellow onion

4 cups vegetable stock, plus extra for

thinning if needed

2 tablespoons chopped fresh sage

2 tablespoons

honey or you could use maple syrup

 

 

Preheat the oven to 300 degrees. Rub the 3 whole

squashes with 1 tablespoon of the olive oil and sprinkle with salt and pepper.

Place them on a rimmed baking sheet and roast in the oven, turning once or

twice, until they are tender when pierced with a knife and browned, 1 1/2 to 2

hours. Remove the squashes from the oven and let stand until cool enough to

handle. Halve, seed, peel, and chop the squashes. Measure 8 cups chopped squash;

reserve the remainder in the refrigerator for another use.

In a saucepan,

heat 2 tablespoons of the olive oil over low heat. Add the onion and cook,

stirring occasionally, until sweet and tender, about 10 minutes. Add the chopped

squash and 4 cups stock, and bring to a boil over high heat, stirring

frequently. Reduce the heat to low and simmer, uncovered, until the squash is

very soft, about 10 minutes.

Remove from the heat and let cool slightly.

Working in batches, process the squash mixture in a blender until smooth and

transfer to a clean pot. Reheat gently to serving temperature, and add the sage,

honey, and the remaining 1 tablespoon olive oil. Thin with additional broth or

water if necessary to achieve the proper consistency.

Season to taste with

salt and pepper. Ladle into warmed bowls and serve immediately. Serves 6 to

8.