Squash Soup With Crispy Sage & Frico

1. 1

   ["For the soup:

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   In soup pot, combine squash and 3 cups broth or water. Bring to boil, then lower to a simmer. Simmer soup for 15-20 minutes or until the squash is tender and almost falling apart. Using an immersion blender, puree the soup to your preference ( I prefer a fine puree). Add more liquid if you want a thinner soup. I usually use all 4 cups of broth/water since I prefer a thin soup. Taste and season with salt and pepper.", "While the soup simmers:

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   In a small pot or pan, heat the oil over med heat and gently fry the sage leaves until crispy. Take pan off the heat. Remove the sage to a paper towel to drain. Reserve the sage oil for drizzling over the soup", "For the frico:

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   Heat oven to 350F. Line a baking or cookie sheet with a Silpat or parchment paper. Mix cheese and pepper in a bowl. Using a tablespoon, spoon out little mounds of grated cheese mixture, spacing about 3 inches apart. Using the measuring spoon, level out the mound into flat circles, ~2.5-3"" rounds. Bake for ~ 8-10 minutes or until melted and golden. Loosen the circles with a thin spatula or knife. Let cool completely on the baking sheet. Can be made a day ahead.", "To serve, ladle hot soup into warm bowls. Top with a drizzle of sage oil, some broken shards of frico, and scatter a few crispy sage leaves. Serve immediately."]

* Per serving · 4 servings · Values may vary.

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