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1
Preheat the oven to 400 degrees.
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2
Lightly coat the squash halves with 1 tsp.
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3
of the vegetable oil.
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4
Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper.
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5
Bake till very tender, about 45 min.
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6
When the squash is cold sufficient to handle, scoop out the flesh and reserve.
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7
Throw away the peel.
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8
In a large saucepan over medium-high heat, add in the remaining vegetable oil and, when warm but not smoking, add in the sausage.
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9
Cook till golden, about 4 min.
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10
Add in the onions and cook, stirring, till the onions wilted and starting to caramelize, about 6 min.
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11
Add in the garlic, sage and marjoram, and cook, stirring, for 1 minute.
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12
Add in the cooked squash and chicken stock, stir well to combine, and bring to a boil.
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13
Reduce the heat to low, and simmer for 30 min, stirring occasionally.
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14
With a hand-held immersion blender, or possibly in batches in a food processor or possibly blender, puree the soup.
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15
Strain through a fine mesh strainer into a clean saucepan.
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16
Add in the cider vinegar and stir to combine.
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17
Add in the cream and adjust seasoning, to taste.
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18
In a small saute/fry pan, cook the butter over medium-high heat till it begins to turn brown around the edges.
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19
Add in the whole sage leaves and cook till crisp, 1 to 2 min.
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20
Transfer the leaves to paper towels to drain.
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21
Serve the soup in bowls, garnished with the crispy sage leaves.
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22
This recipe yields 4 to 6 servings.
