Name: Winter Squash Soup with Fried Sage Leaves
Yield: Serves 4 to 6
Ingredients: 2 1/2 to 3 pounds winter squash; 1/4 cup olive oil, plus extra for the squash; 6 garlic cloves, unpeeled; 12 whole sage leaves, plus 2 tablespoons chopped; 2 onions, finely chopped; Chopped leaves from 4 thyme sprigs or 1/4 teaspoon dried; 1/4 cup chopped parsley; Salt; freshly milled pepper; 2 quarts water or stock; 1/2 cup Fontina, pecorino, or ricotta salata, diced into small cubes

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Winter Squash Soup with Fried Sage LeavesCookbook cover image courtesy of Random House

The technique used to make this soup can be repeated for other soups, the seasonings—be they sweet or spicy—varied to suit your tastes. Although the soup is good without it, the cheese adds a flavor note that punctuates the natural sweetness of the squash.

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