Notes: Soup can be made up to 2 days ahead. Reheat, covered, over low heat, stirring occasionally.
How to Make It
Step 1
In a 3- to 4-quart pan over high heat, bring 2 cups broth and juice to a boil.
Step 2
Meanwhile, peel squash, seed, and cut into 1-inch chunks (you need 7 to 8 cups).
Step 3
Add squash, onion, and whole sage leaves to pan, cover, and return to a boil. Reduce heat and simmer until squash is very tender when pierced, about 30 minutes.
Step 4
With a slotted spoon, transfer about half the vegetables to a food processor or blender. Whirl to smoothly purée, adding just enough broth to facilitate. Pour purée into a bowl and repeat to purée remaining vegetables.
Step 5
Return puréed vegetables to broth in pan. If soup is thicker than you like, thin with more broth. Stir over medium heat until soup is hot.
Step 6
Ladle into mugs. Add crème fraîche, sage, and salt to taste.
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