Recipes

Roasted Acorn Squash Soup with Spiced Oil

tk

SERVES 10-12

INGREDIENTS

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

INSTRUCTIONS

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.