Winter Squash Soup with Quince, Brown Butter, and Fried Sage
Ingredients
- 1 large winter squash, roasted
- 1 shallot, roasted
- 4 cloves garlic, roasted
- ¼ cup olive oil
- 2 leeks, cleaned and sliced into ½” thick half moons
- 2 quince, peeled and chopped into 1” chunks
- 1 bulb fennel, diced
- 2 tbsp. thyme, chopped
- 1 large yellow onion, peeled and diced
- 4 cloves garlic, minced
- ½ cup white wine
- 1 qt. water or stock
- 1 stick butter
- ½ cup sage leaves
- ½ cup white wine or champagne vinegar
- Salt and pepper
Instructions
- Warm olive oil in a large soup pot over medium high heat. Add in sliced leeks, onion, fennel bulb, and 1 tsp. salt. Sauté, stirring regularly, until everything is soft and translucent, about 5 minutes.
- Add minced garlic and thyme and sauté another 2-3 minutes, until fragrant.
- Add chopped quince and white wine, and cook for another 2 minutes to let some of the alcohol cook out. Add roasted winter squash, shallot, and garlic, and submerge with water or stock. Bring to a boil. Lower heat to a simmer and cook for 20 minutes.
- While the soup is simmering, melt the butter in a large pan over medium high heat until it begins to bubble. Add sage leaves and fry until crisp. Carefully transfer to a plate lined with paper towels, shaking 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 heat.
- Once the quince is tender, transfer the soup to a blender and blend on high. Slowly stream in the brown butter. Add in champagne vinegar, salt, and pepper to taste.
- Plate and top with the crispy sage leaves. Enjoy!
Recipe by Marigold Cooking Collective