I’m not sure I’d ever tried sage before I came to Borner Farm. But we have an abundance of it right now, and thanks to our pizza nights, I’ve discovered it is incredible paired with apples and squash. Certainly shone tonight in a quick simple soup, blended together with leftover roasted squash and garlic. A savory change of pace. Yum!
Butternut Sage Soup
Butternut squash (or another variety), roasted and pureed
Enough water to cover
4-8 leaves fresh sage, finely minced, to taste
5 cloves roasted garlic, minced, or to taste
Paprika, salt and pepper, to taste
A few sprinkles caraway seed (optional)
Puree squash in food processor, then mix with other ingredients in a large pot. Alternately, you could blend the ingredients together. Bring to a boil, and let simmer for at least 5-10 minutes to allow flavors to meld. Serve hot and enjoy!