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Roasting brings out the natural sweetness of squash and garlic. The onions and sage add a piquant flavor. The soup is satiating and flavorful. -- EclecticCooking.com

Ingredients:

5 pounds butternut or acorn squash (about 2 medium butternut or 3 acorn squash)
2 medium onions, peeled and quartered
6-7 cloves garlic, unpeeled
2 Tbsp olive oil
2 tsp ground cumin
2 tsp coarse sea salt, or to taste
1/2 tsp freshly-ground black pepper, or to taste
1 small bunch sage (about 6 stems)
1 1/2 quarts (ca. 1 1/2 liters) chicken or vegetable broth
2 Tbsp red wine vinegar or lemon juice

Directions:

Preheat oven to 425F (220 C)

Cut the squash in half and remove and discard the seeds and pith. Cut each half into 2 pieces. Peel the squash with a vegetable peeler or sharp knife. Place squash, onions, and garlic in a single layer in a large roasting pan on a rack in the middle of the oven.Drizzle or lightly spray the vegetables with olive oil, or use a pastry brush to coat each piece well. Sprinkle cumin over squash and arrange pieces hollow side down in the pan. Sprinkle with salt and pepper. Scatter 3/4 of the sage in the pan. Roast 30 minutes, turn vegetables over with a metal spatula to avoid sticking. Continue to roast about 30 minutes more or until the squash is tender when pierced with the tip of a knife. Remove from oven and cool.

Squeeze roasted garlic out of each clove, discard skins. Discard the sage and add garlic, squash, onions and any liquid remaining in the roasting pan to food processor. Process until pureed. Transfer to a soup pot, stir in broth. Bring the soup to a simmer over medium-high heat and continue to simmer until soup is heated through. Add the vinegar and season with salt and pepper. Serve hot, garnished with pumpkin seeds and a sprig of fresh sage.

(Serves 8-10)

Roasted Squash Soup. To import, drag image to your MacGourmet recipe box.

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