Squash Soup with Fennel & Sage

Serves 6-8
October 21, 2008

This soup blends spicy dispersive herbs with the heartiness of gourds. Squashes warm and fortify the spleen to strengthen our digestion. Spices like fennel and sage help move the qi of the lungs. This combination yields an earthy, rich soup that is a big crowd pleaser that's healthy too!

Ingredients:
  • 2½-3 lbs butternut or acorn squash
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • ½ medium onion, chopped
  • 2 leeks, white part only, thinly sliced
  • 1 garlic clove, finely chopped
  • ½ medium fennel bulb, diced
  • ½ teaspoon nutmeg
  • 1 cup dry white wine
  • 1 tablespoon fresh chopped sage
  • 6 cups organic chicken stock
  • Salt & pepper to taste
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    1. Cut the squash in half and scoop out the seeds (or use squash that was previously cut and packaged). Brush squash with a little olive oil before roasting in a preheated oven at 400 degrees. Bake for 35-45 minutes or until soft. When squash is cool enough to handle, scoop the flesh out and set aside. (This step can be done a day ahead).

    2. In a heavy soup pot, heat butter and olive oil until butter melts. Add onions and leeks and cook over medium heat, stirring until soft. Add garlic, fennel and nutmeg then cook; stirring for 5 minutes. Add the wine, sage, salt and pepper. Simmer until wine is reduced by half and alcohol smell disappears. Add squash and chicken stock. Simmer for 15 minutes.

    3. Cool soup slightly and puree in a blender. Serve warm with sour cream.