Recipes from the Road: Creamy Sunshine Squash Soup with Sage

From Joey Dunscombe

Serves 6-8

This just in! Joey Dunscombe, chef at Madison’s Weary Traveler Freehouse and a fun and superfriendly addition to our Madison Soup & Bread at the end of November, writes to say, “Sorry it has taken so long to get back to you, life is crazy!” This is another from possibly my favorite family of soups-quick and easy, full of vitamins, and, thanks to its sunny color, a surefire pick-me-up in winter. Thanks Joey!

Ingredients

1 sunshine squash
1 onion
1/4 cup chopped garlic
canola oil or butter
1 cup white wine
1 sprig sage
1 cup heavy cream
olive oil
salt
pepper

Preparation

Cut the squash in half, oil, salt and pepper it and roast at 375 til it is done through. You know, squishy.

While it’s cooling, saute one onion and 1/4 cup garlic in canola oil or butter in a large pot over medium heat. When they are translucent, add white wine and the peeled, roasted squash. Remove sage leaves from stem and add to pot as well. Bring to a boil, then reduce heat and puree with an immersion blender. Taste and add salt and pepper if necessary.

When you are happy with the taste, take off heat and blend in a cup or so of heavy cream.