1 kabocha squash, about 2 pounds 1 Red Kuri squash, about 2 pounds 1 butternut squash, about 2 pounds 4 tablespoons McEvoy Ranch extra virgin olive oil Sea salt or kosher salt Freshly ground white pepper 1 cup chopped onion 4 cups vegetable or chicken stock, plus extra for thinning if need be 2 tablespoons chopped fresh sage 2 tablespoons honey
- Preheat the oven to 300˚F. Rub the 3 whole squashes with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Place them on a rimmed baking sheet and roast in the oven, turning once or twice, until they are tender when pierced with a knife and browned, 1 ½ to 2 hours. Remove the squashes from the oven and let stand until cool enough to handle. Halve, seed, peel, and chop the squashes. Measure 8 cups chopped squash; reserve the remainder in the refrigerator for another use.
- In a saucepan, heat 2 tablespoons of the olive oil over low heat. Add the onion and cook, stirring occasionally, until sweet and tender, about 10 minutes. Add the chopped squash and 4 cups stock, and bring to a boil over high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, until the squash is very soft, about 10 minutes.
- Remove from heat and let cool slightly. Working in batches, process the squash mixture in a blender until smooth and transfer to a clean pot. Reheat gently to a serving temperature, and add the sage, honey, and the remaining 1 tablespoon olive oil. Thin with additional broth or water if necessary to achieve the proper consistency.
- Season to taste with salt and pepper. Ladle into warmed bowls and serve immediately.