Roasted Squash Soup with Sage

Roasted Squash Soup with Sage
Photo by Thomas J. Story


  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped sage, plus several leaves for garnish
  • 4 tablespoons mild extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • About 1 ½ tsp. coarse sea salt
  • 5 to 6 cups chicken broth
  • + 3 more ingredients
    • 8 medium acorn squash (roundish)
    • 1 teaspoon smoked paprika
    • ½ cup crème fraîche

1. Preheat oven to 375°. Cut top third off each squash. Scoop out seeds from squash bottoms and tops; discard. Trim just enough off bottom of each squash so that it sits straight. 2. Set squash bottoms and tops on 2 large baking sheets and drizzle with about 2 tbsp. oil, rubbing it all over insid...

View full recipe at My Recipes


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