Thanksgiving Recipe: Squash Leek Soup

Still searching for that perfect soup course recipe to serve at the Thanksgiving table? With rich seasonal hints of fall, a taste of zesty leeks and complemented by a bit sweet sage, this one is a sure-fire crowd pleaser.

Ingredients:

• 1 medium- large bananna squash (about 5-8lbs)
• 1 small bunch of leeks
• 4 cloves garlic, diced
• .75 oz package fresh sage
• 32 oz chicken or veggie stock
• sea salt
• fresh ground pepper
• 2 tbs butter
• olive oil
• fresh parmigiano reggiano
• 1/4 c. beer

Method:1. Preheat the oven to 375 degrees2.  Cut off the hairy end of the leeks. Slice whole leek in half vertically (from white end to green) and chop. Put chopped leeks into a bowl of cold water and swish around with your hands, allowing the dirt to fall to the bottom of the bowl. Let soak while you prep the remaining veggies.3. Clean and prep the squash by quartering the squash and then cutting or peeling the skin off. Remove seeds and 'guts'. Cut squash into cubes.4. Take 3/4 of the sage and combing with sea salt and ground pepper on a cutting board. Rough chop all ingredients together. Chop remaining sage alone and set aside.5. Combine squash, leeks, garlic (set aside about 1 clove), and sage & salt and pepper mixture in a baking dish. Drizzle with olive oil. Bake at 375 degrees for 30 minutes, until squash is soft.6. In a soup pot over medium heat, melt butter and bring to a simmer remaining garlic and sage. Add beer and allow alcohol to cook off.7. Meanwhile, in a food processor, puree roasted squash and leeks 2 cups at a time, adding 1/2 cup of stock with each batch. Add to soup pot.8. Once all of the squash mixture has been added to the pot, add shaved parmigiano reggiano to taste. Stir regularly and bring soup to a simmer, adding stock until desired consistency is achieved.