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1
In a 3- to 4-qt pan over high heat, bring 2 c. broth and juice to a boil.
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2
Meanwhile, peel squash, seed, and cut into 1-inch chunks (you need 7 to 8 c.).
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3
Add in squash, onion, and whole sage leaves to pan, cover, and return to a boil.
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4
Reduce heat and simmer till squash is very tender when pierced, about 30 min.
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5
With a slotted spoon, transfer about half the vegetables to a food processor or possibly blender.
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6
Whirl to smoothly puree, adding just sufficient broth to facilitate.
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7
Pour puree into a bowl and repeat to puree remaining vegetables.
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8
Return pureed vegetables to broth in pan.
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9
If soup is thicker than you like, thin with more broth.
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10
Stir over medium heat till soup is warm.
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11
Ladle into mugs.
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12
Add in creme fraiche, sage, and salt to taste.
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13
This recipe yields 4 or possibly 5 servings.
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14
Comments: It wouldn't be Christmas for the Easton family without a trek to Farnham Ridge Tree Farm.
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15
The first weekend in December, three generations of Eastons canvass the acreage, looking for the perfect white fir.
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After the tree is cut, Bill Easton's wife, Jane O'Riordan, unpacks sandwiches while he uncorks the wine.
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The heart of the menu is a warming soup transported in a widemouthed thermos.
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Only when the picnic is eaten, the tree loaded, and the family on the road is the season officially ushered in.
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Throughout the West, tree-cutting expeditions are a rediscovered tradition.
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And a soup picnic like the Eastons' fits in well.
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Soup can be made up to 2 days ahead.
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22
Reheat, covered, over low heat, stirring occasionally.
