3 1/2 pounds of calabaza, in one wedge
6 tablespoons of either Organic Garlic Extra Virgin EVOO or Organic Herbs de Provence Extra Virgin Olive Oil
2 cups finely chopped onions
1 cup finely chopped celery
2 tablespoons finely chopped peeled fresh ginger
1/2 small scotch bonnet pepper, finely minced
1 teaspoon dried thyme leaves
20 medium-large fresh sage leaves
1 tablespoon dark brown sugar
1. Preheat the oven to 400 degrees. Remove seeds from the squash and place into a roasting pan. Drizzle with 1 tablespoon of the EVOO and pour 1 inch of water into the pan and bake 1 1/4 hours until soft. Then scoop out flesh.
2. Heat 3 tablespoons of the oil in a 4-quart pot. Add the onions, celery, ginger, minced pepper, thyme, 2 sage leaves and 1 teaspoon sea salt. Cook 15 minutes over medium heat and add sugar and 4 cups water. Bring to a boil, reduce heat and add squash. Cover and cook 15 minutes. In batches, puree the soup in a food processor until very smooth.
3. Fry the remaining sage leaves in 2 tablespoons hot oil until crispy. Drain on paper towels and sprinkle with a little sea salt.