Ingredients2 medium size Carnival Squash2 tablespoons olive oil3/4 cup sliced onion3-4 cups chicken brothsalt and pepper2 tablespoons butter1/4 cup heavy cream (optional)Preheat oven to 350 degrees.Cut tops off of squash and scoop out seeds, drizzle with olive oil and sprinkle with salt. Roast in oven about 45 minutes. When cool, scoop out flesh. Reserve. Saute onion in olive oil and add squash flesh and chicken broth. Cook for about 20 minutes, stirring occasionally. Puree with hand immersion blender until smooth. Season with salt and white pepper. Add butter to smooth out soup. Stir in cream if desired. Top with parmesan cheese and fried sage leaves.Fried sage leaves.Heat 2 inches of oil in pan. Fry sage leaves for about 20 seconds or until translucent. Remove from oil and drain on paper towels. Sprinkle with salt.Serves 2-4Photo by Lynnylu. Canon 5D, 50 mm macro, also Canon.