Notes: Soup can be made up to 2 days ahead. Reheat, covered, over low heat, stirring occasionally.

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Recipe Summary

Makes 4 to 5 servings


Ingredient Checklist


Instructions Checklist
  • In a 3- to 4-quart pan over high heat, bring 2 cups broth and juice to a boil.

  • Meanwhile, peel squash, seed, and cut into 1-inch chunks (you need 7 to 8 cups).

  • 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.

  • 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.

  • 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.

  • Ladle into mugs. Add crème fraîche, sage, and salt to taste.

Nutrition Facts

153 calories; calories from fat 2.9%; protein 3g; fat 0.5g; saturated fat 0.1g; carbohydrates 38g; fiber 4.7g; sodium 40mg.