3 1/2 pounds Calabaza Squash (you can use butternut squash as well)

6 Tablespoon olive oil

2 Cups Chopped Yellow Onion

1 Cup Chopped Celery

2 Tablespoon finely chopped fresh Ginger

1 teaspoon dried thyme

1 bunch fresh Sage

1 teaspoon salt

1/2 small scotch bonnet pepper

1 Tablespoon dark brown sugar

4 Cups Low Sodium Vegetarian Broth or Water

Preheat oven to 400 degrees

Cut squash in half and discard seeds and membranes

Place squash in rimmed roasting pan, cut side up and drizzle with olive oil.

Pour about an inch of water in the pan and bake for about an hour. Bake until very tender. Remove and let cool.

In 4 quart pot, heat 3 tablespoons of olive oil over medium high heat. add onion, celery, thyme, ginger, 2 sage leaves and 1/2 teaspoon salt. Discard seeds from pepper and mince very fine then add to pot. Cook for 15 minutes, stirring often until vegetables begin to soften. Stir in brown sugar, 4 cups of broth and remaining salt. Bring to a boil . Lower heat to medium and add squash. Cover pot and simmer for another 15 minutes.

Working in batches, fill blender about 1/2 full. Puree until smooth. Since it is hot, the mixture will expand as you puree. Repeat until all soup has been pureed.

In a small skillet, add 2 tablespoons olive oil and heat. Add the remaining leaves from the sage and cook until crispy. Let them drain on paper towel and lightly salt. Ladle soup into bowls and top with the sage.

Adapted from L/B Real Food