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6 servings
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In a large bowl, toss squash with salt, pepper, and 1 tbsp of oil.
In a big soup pot, heat 2 tbsp of oil over medium-high heat. Add half the squash and let it sit for 10 minutes until brown. Remove squash and flip with metal spatula.
Cook squash in batches. Rinse and wipe pot clean. Chop onion, sage leaves, add to pot with onion, 2 tbsp oil, and garlic.
Add squash in batches, so add first half, all broth, bring to boil. Add rest of squash. Simmer 25 minutes.
In a separate pan, fry sage.
Add cream, simmer, blend soup. Garnish.
Find substitutes for missing ingredients, add more spice, explore vegan options, or get creative!