Squash Soup

This makes a creamy sweet soup which is a great way to use up these squashes we've been getting every week! My mom found this recipe on Google, but I believe the original credits go back to The Vineyard Kitchen by Maria Helm Sinskey.




Cut and remove seeds of a large squash, or about 4 lbs total
Bake at 400F for 45 min

Meanwhile, sautee 1 medium onion, chopped, in 1 tbsp of olive oil until soft.
Add 1 tbsp honey and cook until it bubbles
Remove squash from shell and cut into rough chunks and add to pot
Add 6 chopped sage leaves and 4 cups chicken/veggie stock

Bring to a boil and simmer for about 45 minutes until tender
Puree in the blender or with a handheld.
Serve with crème fraiche (optional) and salt/pepper to taste