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1.
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Heat butter in a large pot over medium heat.
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Add shallot, garlic, sage, and 2 teaspoons salt and season with pepper, to taste.
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Cook, covered, stirring occasionally, until soft and fragrant, about 5 minutes.
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Increase heat to medium-high, add 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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Add cider and water or broth and bring to a boil.
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Reduce heat and simmer, stirring occasionally, for 20 minutes.
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Remove sage sprigs and set aside to cool slightly.
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2.
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Heat 3 tablespoons olive oil in a small skillet over medium high heat.
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Add the sage leaves, in two batches, and cook until bright green, 20 to 30 seconds.
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Transfer to a paper towel-line plate.
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Sprinkle with salt.
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Set aside.
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3.Puree soup in a blender, (work in batches if needed) or with an immersion blender.
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Return soup to pot and reheat over medium heat.
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Stir in vinegar.
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and transfer soup to warmed soup bowls.
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Serve in warmed soup bowls as is or garnished with creme fraeche or sage leaves.
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Serve with breadsticks.
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Calories: 314
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Total Fat: 16 grams
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Saturated Fat: 9 grams
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Total Carbohydrate: 44 grams
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Protein: 3 grams
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Cholesterol: 41 milligrams
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Fiber: 4 grams
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Sodium: 1469 milligrams
