Winter Squash

Hello Friends!  In case any of you still have winter squash left over from the fall CSA, here is a fantastic recipe for my very favorite winter squash soup.  Also, once made, it is easy to freeze- i load up old yogurt containers with the stuff to enjoy all year long... DELISH!

Stone Wall Kitchen Harvest:  Celebrating the Bounty of the Seasons  (p.150)

PUMPKIN SOUP WITH FRIED SAGE LEAVES  serves 10-12
for the soup:
2 lbs pumpkin or winter squash
1 tblsp. olive oil
1 teasp. butter
3 leeks (white part only) cut in half lengthwise, rinsed, and cut into 1-inch pieces (about 2 cups)
1 tblsp. chopped fresh thyme, or 1 teasp. dried
1 tblsp. chopped fresh sage (key ingredient)
Salt and freshly ground black pepper to taste
 7 cups homemade chicken or veggie broth ( i am guilty of using the canned stuff)

for the garnish:   ...optional
about 1 cup heavy cream (macnamara dairy :)
2 cups Garlic croutes
fried sage leaves

Using a large, sharp knife, cut the pumpkin in half, and remove the seeds and stringy sections and discard; or save the seeds for roasting.  Cut the pumpkin into 2-3 inch chunks.  Carefull cut the rind off the pumpkin chunks and cut the flesh into 1-2 inch pieces.  You chould have about 8 cups.
In a large soup pot, heat the oil and butter ove medium-low heat.  Add the leeks and saute, stirring frequently, for 4 minutes.  Add the pumpkin chunks, thyme, sage, salt, and pepper.  Cover and cook for 5 minutes.  Remove the cover, add the chicken broth, and bring to a boil over high heat.  Reduce the heat to low, cover, and simmer for about 25 minutes, or until the pumpkin is tender.  Remove from the heat and let cool slightly.
Puree the soup in a blender or food processor, working in batches.  Taste for seasoning, return the pureed soup to the pot, and warm over low heat.  Drizzle cream into the soup, or swirl into each bowl (optional).  Top with a few croutons and fried sage leaves.  ENJOY!