Lazy Sunday Lunch

Roasted Acorn Squash and Garlic Soup with Fried Sage

A acorn squash - halved
A head garlic - top 1/3 cut off
1/2 onion - diced
A couple cuts of fresh sage
A couple sprigs of fresh thyme
Chicken stock - about 2 Cups
Half and Half - 1/4, more or less to taste
Butter
Salt, pepper, and sugar

Place squash halves and garlic on baking sheet lined with foil. Add a bit of olive oil on garlic. Roast in 375 degree oven until garlic is soft - about 40 - 45 minutes.

Meanwhile, saute onion until soft. (or roast the onion instead). Add a few leaves of chopped sage and thyme. Saute one minute.

Add chopped, peeled squash and half of the roasted garlic. Save the rest of the garlic for another use.

Add enough stock to cover - about 2 cups. Bring to boil, continue to cook until all pieces of squash are soft. Add 1/4 C (to taste) half and half. Using submersion blender, puree. Add salt, pepper, and sugar to taste.

Take remaining sage leaves and fry in butter for about two minutes. The leaves will brown and become mellow and crispy. Garnish on soup with additional thyme.

Serves 2 as a meal.

I cannot stress enough how delightful the fried sage is in this soup. I am lucky enough to still have some in my garden despite three hard freezes. I hope it makes it till Thanksgiving!