Squash Soup with Crispy Sage & Frico

By HalfPint
September 17, 2013
3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Squash Soup with Crispy Sage & Frico

Author Notes: I love kabocha squash with its bright orange flesh, creamy smooth texture, and sweet caramel-y flavor. Topped with crispy sage leaves and salty frico (cheese crisps), the soup is a nice segue into Autumn.HalfPint

Serves: 3-4

  • 1 pound kabocha squash, unpeeled and cubed, or peeled cubed butternut squash
  • 4 cups chicken broth or water, divided
  • salt & pepper, to taste
  • 10-12 whole sage leaves
  • 4 tablespoons neutral cooking oil
  • 4 ounces shredded or grated parmesan or asiago cheese
  • 1/4 teaspoon freshly ground black pepper
  1. For the soup: In soup pot, combine squash and 3 cups broth or water. Bring to boil, then lower to a simmer. Simmer soup for 15-20 minutes or until the squash is tender and almost falling apart. Using an immersion blender, puree the soup to your preference ( I prefer a fine puree). Add more liquid if you want a thinner soup. I usually use all 4 cups of broth/water since I prefer a thin soup. Taste and season with salt and pepper.
  2. While the soup simmers: In a small pot or pan, heat the oil over med heat and gently fry the sage leaves until crispy. Take pan off the heat. Remove the sage to a paper towel to drain. Reserve the sage oil for drizzling over the soup
  3. For the frico: Heat oven to 350F. Line a baking or cookie sheet with a Silpat or parchment paper. Mix cheese and pepper in a bowl. Using a tablespoon, spoon out little mounds of grated cheese mixture, spacing about 3 inches apart. Using the measuring spoon, level out the mound into flat circles, ~2.5-3" rounds. Bake for ~ 8-10 minutes or until melted and golden. Loosen the circles with a thin spatula or knife. Let cool completely on the baking sheet. Can be made a day ahead.
  4. To serve, ladle hot soup into warm bowls. Top with a drizzle of sage oil, some broken shards of frico, and scatter a few crispy sage leaves. Serve immediately.

More Great Recipes: