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1
Heat the butter in a large pot over medium heat.
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2
Add the shallots, garlic, sage and 2 teaspoons salt and season with pepper.
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3
Cook, covered, stirring occasionally, until soft and fragrant, about 5 minutes.
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4
Increase heat to medium-high, add the squash and remaining 1 teaspoon salt, and continue to cook, stirring occasionally, until butter begins to brown and squash is tender, about 12 minutes.
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5
Add cider and 2 1/2 cups water and bring to a boil.
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6
Reduce heat and simmer, stirring occasionally, for 20 minutes.
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7
Remove the sage sprigs and set aside to cool slightly.
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8
Heat the olive oil in a small skillet over medium high heat.
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9
Add the sage leaves, in two batches, and cook until bright green, 20 to 30 seconds.
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10
Transfer to a paper towel-lined plate.
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11
Sprinkle with salt.
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12
Set aside.
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13
Puree the soup in a blender, (work in batches if needed) or with an immersion blender.
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14
Return soup to pot and reheat over medium heat.
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15
Stir in vinegar and transfer soup to warmed soup bowls.
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16
Serve in warmed soup bowls as is or garnished with creme fraeche or sage leaves.
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17
Serve with breadsticks.
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18
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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19
Transfer liquid to a blender or food processor and fill it no more than halfway.
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20
If using a blender, release one corner of the lid.
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21
This prevents the vacuum effect that creates heat explosions.
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22
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
