Acorn Squash and Sage Soup
- 4 large Acorn Squash
- 7 fresh sage leaves, chopped
- Half sweet onion, chopped
- 1 medium shallot, chopped
- 6 ounces plain, fat-free, Greek yogurt
- 2 tbs maple syrup
- 1/4 cup brandy
- 2 tbs smart balance (or real butter, unsalted)
- 2-3 cups low sodium or salt-free chicken or vegetable stock
- Salt & pepper to taste
- Preheat oven to 375. Cut acorn squash in half, remove the seeds and place cut side down in large roasting pan. Pour approximately 3 cups of water into the roasting pan or enough water to submerge the squash approximately a 1/2 inch. Roast in oven until very soft and a fork can pierce the flesh and skin. Depending on the size of the squash, anywhere from 30 minutes to an hour. Set aside.
- In a large pot, heat up smart balance and saute the onion and shallot with half of the sage (save the other half for later). Let cook until very soft and translucent, turn off the heat.
- Using a large spoon, scoop out all the acorn squash flesh directly into the pot. Remove any of the dark green skin that might have been scooped with the flesh. Add syrup, brandy, sage, yogurt, and 2 cups of stock. Using an immersion blender, blend the soup until smooth. If still to thick, add a 1/3 of a cup of stock. Keep adding until desired thickness. Blend in salt and pepper to taste. You can do this in batches with a blender or food processor, too.
Along with your soup, try this:
- Bread of choice (nothing like a good sourdough, though)
- Roasted plum tomatoes (you can make these the day before. Simply roast halved plum tomatoes in olive oil, plenty of salt, and dried herbs of your choosing at 300 until they get all melty…approximately 1.5 hours.)
- Thickly sliced ham
- Dijon mustard
- Toast bread. Spread Dijon on one half, place tomatoes on the other. Pile on the brie and ham. Enjoy with your soup.