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Instructions |
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Cut the squash in half and remove the seeds. Place on baking sheet, face up. Brush with olive oil and sprinkle with salt and pepper. Place sage leaves on squash. Bake at 400 for 25 minutes, or under soft.
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In large pot, heat oil and add onion and carrots and cook until onions are clear. Add honey and coat carrots and onion mixture.
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Scrape squash from skin and discard sage leaves. Add to carrot/onion/honey mixture. Add a little chicken broth.
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Blend with hand held blender, adding more broth until the desired consistency.
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| Serving
Suggestions |
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Add a splash of heavy cream and nutmeg to taste for a thicker soup.
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Originally Submitted
3/14/2011
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