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1
Preheat oven to 425F.
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2
Peel the squash, cut in half and remove seeds and pith.
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3
Cut each half in half again.
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4
Place squash, quartered onion and garlic in single layer on roasting pan.
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5
Drizzle the vegetables with olive oil; coating well.
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6
Sprinkle the ground cumin on the squash pieces and then place the squash cut side down in the roasting pan.
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7
Sprinkle vegetables with salt and pepper.
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8
Scatter 3/4 of the sage leaves in the pan.
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9
Roast for 30 minutes, turning vegetables occasionally so they do no burn.
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10
Continue roasting for approximately 30 minutes longer or until vegetables can be pierced easily with a fork.
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11
(The onion and garlic will take less time so you can remove them earlier from the oven.)
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12
Remove squash and set aside.
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13
Transfer vegetables to a large soup pot.
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14
Add the onions; squeeze out the roasted garlic cloves from their peel.
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15
Next add the squash.
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16
Discard sage.
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17
Process soup mixture using a hand held immersion blender.
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18
Puree until smooth.
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19
Stir in vegetable broth.
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20
Heat soup until very hot, but not boiling.
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21
Add the vinegar or lemon juice, salt and pepper to taste and the whipping cream if using.
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22
Serve soup hot sprinkled with roasted pumpkin seeds if desired and a few small thinly sliced sage leaves for garnish.
