Photography by Angie Norwood Browne
1 medium sugar pumpkin
1 medium butternut squash
1 granny smith apple, cored and chopped
2-32oz boxes of chicken stock
Carmelize leeks, shallots, and apple in olive oil. Set aside.
Cut each squash in 1/2 lengthwise, scoop out seeds. Set seeds aside. Add a handful of sage and thyme leaves to cavity of squash. Place squash on a cookie sheet and sprinkle with salt and olive oil. Roast in a 425° oven for 1 hour, or until soft and brown.
While squash is roasting, clean and dry seeds. Toss seeds with olive oil, salt and paprika. Roast on a cookie sheet in 425° oven for 20 mins.
Scoop roasted squash and herbs from skin and place in food processor. Add the carmelized ingredients and chicken stock to squash. Puree until smooth. Season with salt and pepper to taste.
Place in heavy pot and simmer until ready to eat.
Fried Sage Leaves
1 handful of sage leaves
1/2 c. olive oil
Heat oil in frying pan, add sage leaves and fry for 30 seconds. Place on paper towel to absorb excess oil.
Prop styling by Michelle Perkins