Roasted Acorn Squash Soup with Spiced Oil
8 cloves garlic, peeled
2 acorn squash, peeled, seeded and roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 large yellow onion, roughly chopped
1 cup olive oil
2 tbsp. garam masala
Kosher salt and freshly ground black pepper, to taste
24 sage leaves
Creme fraiche, for garnish
1. Heat oven to 400°. Divide garlic, squash, carrots, celery, and onion between 2 rimmed baking sheets. Toss each with ½cup oil, 1 tbsp. garam masala, salt, and pepper. Bake, stirring once, until tender and golden, 35-40 minutes. Let cool slightly and working in batches, puree vegetables with chicken stock until smooth. Transfer soup to an 8-qt. saucepan and bring to a simmer; season with salt and pepper and keep warm.
2. Heat remaining oil in a 10″ skillet over medium heat. Working in batches, fry sage leaves until golden and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain. To serve, ladle soup into bowls and garnish with dollops of creme fraiche and sage leaves.