Squash Soup with Sage and cheese

This week I was inspired by our purchase of a pumpkin to make a pumpkin soup. Little did I realize that pumpkin soup is normally made with different kinds of winter squash instead of pumpkins you buy at the pumpkin patch. I learned this after I opened my pumpkin, scooped out the inside, and separated the seeds. After I finished, I was left with a small amount of pumpkin goo. So I re-read my recipe and it recommended at the bottom of the page under "Chef's tips" that you normally don't use pumpkin, but butternut, acorn, or other kinds of winter squash. So I ran to the store and bought some squash. I roasted them in the oven for a little over an hour. When they are done they turn brown and shiny. After roasting they are super soft and you just cut them in half take out the seeds and scoop the fleshy part of the squash into a separate bowl. Then I followed the recipe for Pumpkin Soup from "The Santa Monica Farmers' Market Cookbook." It is super simple.

The ingredients are:

1 Large Onion, Chopped

3/4 cup chopped celery with leaves (I used 3 stalks)

5 fresh sage leaves, finely chopped + more for garnish (I forgot to use the extra for garnish)

Kosher or sea salt and ground pepper

2 Tbsp extra-virgin olive oil, plus more for finishing

5 cups roasted pumpkin or winter squash

4 to 5 cups vegetable or beef broth (I used vegetable)

Grated cheese such as Winchester or super aged Gouda or Parm Reggiano for garnish

In a big pot saute the onion, celery, and chopped sage, a little salt and oil over medium heat until the vegetables soften, 5-7 minutes. Add the squash, more salt, and some pepper, and 4 cups of stock. Bring to a boil, reduce the heat and let simmer, partially covered for 20 minutes. Then you can use an immersion or stand blender to puree the soup. (We just got an immersion blender for a wedding gift and we love it!!!) If the soup is thick you can add the extra broth. Then you just ladle it up top with a drizzle of olive oil, sage, and  cheese. 

We served ours with grilled  cheese and arugula salad. It was delicious. Oh and I recommend tossing in a little Tapatio or hot sauce if you like to heat things up a bit.