Winter Squash Soup with Fried Sage Leaves Recipe

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Winter Squash Soup with Fried Sage Leaves
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Ingredients
11
Count
Nutrition
357
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 375° F. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.
  2. Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. Taste for salt.
  3. Depending on the type of squash you've used, the soup will be smooth or rough. Puree or pass it through a food mill if you want a more refined soup. Ladle it into bowls and distribute the cheese over the top. Garnish each bowl with the fried sage leaves, add pepper, and serve.
  4. Per serving: 330.0 calories, 170.0 calories from fat, 19.0g total fat, 5.0g saturated fat, 20.0mg cholesterol, 180.0mg sodium, 37.0g total carbs, 8.0g dietary fiber, 7.0g sugars, 8.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Vegetarian Cooking for Everyone by Deborah Madison. Copyright © 2007 by Deborah Madison. Published by Broadway Books. All Rights Reserved.Deborah Madison’s Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 357.27 Kcal (1496 kJ)
Calories from fat 173.88 Kcal
% Daily Value*
Total Fat 19.32g 30%
Cholesterol 19.14mg 6%
Sodium 156.88mg 7%
Potassium 1321.12mg 28%
Total Carbs 41.65g 14%
Sugars 2.63g 11%
Dietary Fiber 8.53g 34%
Protein 8.74g 17%
Vitamin C 48mg 80%
Iron 4.1mg 23%
Calcium 294mg 29%
Amount Per 100 g
Calories 39.34 Kcal (165 kJ)
Calories from fat 19.15 Kcal
% Daily Value*
Total Fat 2.13g 30%
Cholesterol 2.11mg 6%
Sodium 17.28mg 7%
Potassium 145.48mg 28%
Total Carbs 4.59g 14%
Sugars 0.29g 11%
Dietary Fiber 0.94g 34%
Protein 0.96g 17%
Vitamin C 5.3mg 80%
Iron 0.4mg 23%
Calcium 32.4mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 10
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • sugar free

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