This is the fourth and final winter squash recipe posting in a series of 4.

Photo by Noreen R. Frink

Simply Squash Soup
Serves 4

Ingredients
1 winter squash (about 2 ½ pounds), cut into quarters with pith and seeds removed and skin on.
1 pint vegetable stock
Kosher salt and fresh ground pepper to taste
4 slices artisan white bread, cut into 1”x1/2” cubes
1/3 cup extra virgin olive oil
3 leaves fresh sage, finely chopped, or 1 tsp. dried sage

Procedure

1. Steam or microwave squash until it is soft enough to prick easily with a fork. Transfer to a cutting board, remove skin and discard. Put the cooked squash into a processor and process until it is pureed.
2. Transfer squash puree into a medium size saucepan and add 1 cup stock. Heat on medium heat until it is at a low simmer. Continue to add stock until the soup is slightly thinner than a puree, as thick as a cream of potato soup. Season to taste with salt and pepper, turn heat to lowest level, and keep warm.
3. Put olive oil into a fry pan and heat on medium high for just under a minute. Put bread cubes and sage in oil and mix with a spatula until all cubes are covered. Moving the cubes constantly fry the croutons until they are crisp and golden brown. Remove from heat.
4. Ladle soup into 4 warm soup bowls. Divide cooked croutons among the bowls and serve immediately.