Mixed Winter Squash Soup with Honey and Sage

Adapted from The Olive Harvest Cookbook by Gerald Gass (Chronicle Books).

(Serves 6 to 8)

• 1 kabocha squash, about 2 pounds
• 1 Red Kuri squash, about 2 pounds
• 1 butternut squash, about 2 pounds
• 4 tablespoons extra virgin olive oil
• Sea salt or kosher salt
• Freshly ground white pepper
• 1 cup chopped yellow onion
• 4 cups vegetable or chicken stock, plus extra for thinning if needed
• 2 tablespoons chopped fresh sage
• 2 tablespoons honey

• 1. Preheat the oven to 300°F. Rub the 3 whole squashes with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Place them on a rimmed baking sheet and roast in the oven, turning once or twice, until they are tender when pierced with a knife and browned, 1 1/2 to 2 hours. Remove the squashes from the oven and let stand until cool enough to handle. Halve, seed, peel, and chop the squashes. Measure 8 cups chopped squash; reserve the remainder in the refrigerator for another use.
• 2. In a saucepan, heat 2 tablespoons of the olive oil over low heat. Add the onion and cook, stirring occasionally, until sweet and tender, about 10 minutes. Add the chopped squash and 4 cups stock, and bring to a boil over high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, until the squash is very soft, about 10 minutes.
• 3. Remove from the heat and let cool slightly. Working in batches, process the squash mixture in a blender until smooth and transfer to a clean pot. Reheat gently to serving temperature, and add the sage, honey, and the remaining 1 tablespoon olive oil. Thin with additional broth or water if necessary to achieve the proper consistency.
• 4. Season to taste with salt and pepper. Ladle into warmed bowls and serve immediately.

Photographer: Maren Caruso

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