|
|
Instructions |
|
|
|
1. Preheat oven to 375. Grease glass baking dish w/ veggie oil. Place squash, cut side up in dish. Pierce w/ fork. Bake until tender. about 45 mins.
|
|
|
|
2. in a large Pot, bring the olive oil up to almost smoking, quickly cook the sage leaves until crisp. Remove & reserve the sage. Add the onions and saute.
|
|
|
|
3. When the squash is done, scrape squash into the pot (discard the peel). Add 3 1/2 cups of the chicken stock and the nutmeg. puree until smooth.
|
|
|
|
4. Add additional stock to reach desired consistency. Stir soup over med. heat until heated through. Season to taste w/ salt & pepper.
Garnish with fried Sage leaves.
|
|
|
| Serving
Suggestions |
|
|
I usally double this so there is plenty left over.
|
|
|
Originally Submitted
9/3/2013
|
