½turban squash **skin and seeds removed, cut into cubes
2sprigsfresh sage
2sprigsfresh thyme
2bay leaves
355ml (12 oz)bottlebeerI used a lager
4cupslow sodium vegetable stock
2cupscheddar cheese shredded
140g (5 oz)goat cheese
1tbspprepared horseradish heaping
1tbspDijon mustardheaping
1cupheavy cream
sage leavesfor frying
garlic chive blossomsfor serving
Instructions
Pour 2 tablespoons of the olive oil into a large enamel-coated cast-iron pot. Place the pot over medium heat and add the onion, celery, carrot and a pinch of salt. Saute until the onion is translucent and then add the garlic. Saute until fragrant, about 30 seconds.
Add the squash to the pot and toss to coat. Place the sage, thyme, and bay leaves in the pot and pour in the beer and vegetable stock. Bring the mixture up to a boil and reduce to a simmer. Add a healthy pinch of salt and let cook, uncovered for 25 minutes or until the squash is very tender.
Remove and discard the thyme, sage, and bay leaves. Transfer the soup to a food processor and, working in batches, blitz the soup until velvety smooth. Return the soup to the pot and place over medium-low heat.
Add the goat cheese and cheddar to the pot and stir until melted. Do not allow the soup to come to a boil again. Once the cheese has melted, stir in the Dijon mustard and horseradish. Pour in the cream and stir to combine. Take the soup off of the heat and cover.
Pour the remaining 2 tablespoons of the olive oil in a small skillet. Add the additional sage leaves to the pan and place over medium heat. Fry the sage until the edges curl and begin to brown. Take the pan off of the heat immediately and transfer the sage to a plate and sprinkle with finishing salt.
Divide the soup into bowls and garnish each bowl with a few crispy sage leaves, garlic chive blossoms, and a drizzle of the oil the sage was fried in. Serve immediately.
Notes
** If you can't find a turban squash, you can substitute it for half a buttercup or butternut squash. If using a buttercup squash, up the amount of stock by 1/2 a cup.