Squash Soup!
Just look at all beautiful squash in the grocery stores; most any of them can be used in this recipe (although I would stay away from the Spaghetti squash). Serve with some fresh bread (maybe sourdough) and enjoy.
4 lb Squash
4-5 cups chicken stock
1/2 tsp Chinese Five Spice
2 tbs. butter
12-16 sage leaves
Cut squash in half and remove seeds. Place cut side down in a baking dish then fill with 1/2 inch water. Microwave on high for approximately 12 minutes or until squash is tender.
In a processor, place half the cooked squash meat and 1 cup chicken stock, puree. Place in a stock pot and repeat with other half. Heat puree and add additional stock to desired thickness. Add Five Spice and salt and pepper to taste.
Separately in a small fry/omelette pan melt butter and add sage leaves. Stir until butter is browned and leaves are crisp.
Serve the soup with leaves and a drizzle of butter on top.