Preheat the oven to 425 degrees F.
Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender.
Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage. Cook, stirring often until the meat is caramelized and has released most of its fat, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage.
Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Keep warm until serving.
Roasted Parsnip Soup:
Preheat the oven to 425 degrees F.
Place the chopped parsnips into a medium-size mixing bowl. Drizzle the parsnips with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of fresh cracked white pepper. Line a sheet pan with parchment paper or aluminum foil and place the parsnips on top of the sheet pan. Set the sheet pan into the oven and roast for 30 to 35 minutes, or until the parsnips are lightly caramelized and tender.
Remove the parsnips from the oven and set aside. Place a 1-gallon saucepan over medium high heat. Add the remaining tablespoon of olive oil to the pan and caramelize the ham. Cook, stirring often until the meat is caramelized, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the parsnips in the pan with the honey and thyme.
Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the cream to the soup and return the soup to a clean saucepan and keep warm until ready to serve.
Yield: about 1 1/2 quarts
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Tarragon Oil:
Place a 1-gallon saucepan filled with water over a medium-high heat and bring to a boil. Blanch the tarragon leaves in the boiling water for 5 to 10 seconds. Remove from the water and place in a bowl of ice water to shock. Pat the tarragon leaves dry with paper towels and place in a blender. Pour the oil over the tarragon leaves and puree on low speed for 30 seconds. Place the tarragon oil in a non-reactive container. The oil will keep for weeks refrigerated in an airtight container.
When you are ready to serve the soups:
Using 2 half-cup measures, each filled with 1 of the soups, pour the soups side by side, simultaneously into a small heated soup cup or bowl. Drizzle with 1 tablespoon of the tarragon oil and serve immediately.
Yield: about 1/2 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7004 Kcal (29324 kJ)
Calories from fat	3201.97 Kcal
		% Daily Value*
Total Fat	355.77g	547%
Cholesterol	485.34mg	162%
Sodium	19982.52mg	833%
Potassium	16305.58mg	347%
Total Carbs	643.58g	215%
Sugars	283.55g	1134%
Dietary Fiber	44.26g	177%
Protein	355.79g	712%
Vitamin C	223mg	372%
Vitamin A	5.1mg	172%
Iron	17.8mg	99%
Calcium	1148.3mg	115%

Amount Per 100 g
Calories	56.46 Kcal (236 kJ)
Calories from fat	25.81 Kcal
		% Daily Value*
Total Fat	2.87g	547%
Cholesterol	3.91mg	162%
Sodium	161.09mg	833%
Potassium	131.45mg	347%
Total Carbs	5.19g	215%
Sugars	2.29g	1134%
Dietary Fiber	0.36g	177%
Protein	2.87g	712%
Vitamin C	1.8mg	372%
Iron	0.1mg	99%
Calcium	9.3mg	115%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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