KABOCHA SQUASH & SAGE SOUP

KABOCHA SQUASH & SAGE SOUP





Ingredients:
(Makes 2 entree sized bowls)

1 Kabocha squash, sliced in half vertically, seeds removed
Olive oil
1/4 cup water
1 small apple, skinned, cored and halved
1 small yellow onion, sliced
6-8 small fresh sage leaves, cut into tiny bits
Fresh ground pepper
4-8 oz. half and half
8-12 oz. low sodium chicken or vegetable broth

Directions:

1. Preheat oven to 400 degrees.

2. Rub cut side of squash with olive oil, prick once or twice with a fork, then roast in a lightly oiled pan for 30 minutes. Remove and cool down for at least 15 minutes before scooping squash out of shell.

3. Add apple and a bit more water if necessary. Continue roasting, turning apples occasionally, for 30 more minutes.

4. Meanwhile, heat approximately 4 Tbsp. olive oil in small skillet over low-medium heat. Add onion and stir. Heat for a few minutes, then sprinkle with pepper to taste and sage. Stir and cook several more minutes, until onion is tender and lightly browned.

5. Add all ingredients to a food processor and puree for approximately 30-45 seconds, until almost smooth.

6. Serve immediately with a sprinkling of parmesan or other strong cheese and a sage leaf for garnish.

Notes:

*I like to use a grapefruit spoon for de-seeding squash.

*Try substituting shallots or leeks for the onion.

*If you'd like to make this ahead, stop at step 5, store in the refrigerator in one container (so flavors mix). When ready to serve, proceed with pureeing, then microwave each bowl covered with a paper towel for approximately 2 minutes, stirring half way through.

*Start with the above proportions, adding broth and/or half and half to reach desired consistency.

*Set aside some of the cooked squash for feeding babies.

*Great served with a salad and parmesan garlic toast.