Winter Squash Soup with Quince, Brown Butter, and Fried Sage
by Marigold Cooking Collective
- 1 large winter squash, roasted
- 1 roasted shallot
- 4 cloves roasted garlic
- ¼ cup olive oil
- 2 leeks, cleaned and sliced into ½” thick half moons, tough green tops discarded
- 2 quince, peeled and chopped into 1” chunks
- 1 bulb fennel, diced
- 2 tbsp chopped thyme
- 1 large yellow onion, peeled and diced
- 4 cloves garlic, minced
- ½ cup white wine
- 1 quart water or stock
- 1 stick butter
- ½ cup sage leaves
- ½ cup white wine or champagne vinegar
- Salt and pepper.
In a large soup pot over medium high heat warm ¼ cup of olive oil. Add in the sliced leeks, onion and fennel bulb and 1 tsp salt. Saute, stirring regularly, until everything is soft and translucent, about 5 minutes.
Add in the minced garlic and thyme and continue to saute another 2-3 minutes until fragrant.
Add in the chopped quince and white wine and cook for another 2 minutes to let some of the alcohol cook out. Add in the roasted winter squash, shallot and garlic and submerge with water. Bring to a boil and reduce to a simmer. Simmer for 20 minutes.
While the soup is simmering, brown the butter. In a large pan over medium high heat, melt the butter until it begins to bubble. Add in the sage leaves and fry them until they are crisp. Carefully transfer them to a plate lined with paper towels, making sure to shake off any excess butter.
Continue to cook the butter until it browns and golden brown particles settle to the bottom of the pot. Remove from the heat.
Check the soup, once the quince are falling apart, you are ready to puree.
Transfer the soup into the blender and blend on high. Slowly stream in the brown butter. Taste for seasoning, add in champagne vinegar, salt and pepper.
To finish, pour a warm bowl of the soup and top it with the crispy sage leaves. Enjoy!