Directions

Make-Ahead Wontons

1. This recipe makes approximately 50-60 wontons which is time consuming. You can make the wontons in advance and freeze them until you are ready to serve. See TIPS below on how to freeze the wontons.

Roast the Squash & Garlic

1. Preheat the oven to 425 ̊F.

2. Brush olive oil on the cut sides of the squash and place cut-side down on a large parchment lined sheet pan. Lightly brush the outside of the squash with olive oil.

3. Cut the top end off the garlic. Place a sage leaf on a piece of foil, then the garlic bulb. Drizzle with oil, top with another sage leaf, and wrap in the foil. Place on the sheet pan with the squash. Roast for 45 minutes, or until the squash is soft, beginning to brown and caramelize.
4. When roasting the honeynut squash and garlic, let them caramelize slightly for added depth of flavour in the wontons.

Prepare the Wonton Filling

1. When cool enough to manage, scoop out the flesh from the squash and place a small bowl. Add half of the head of garlic (by squeezing it out), the chopped sage, salt, pepper, and the toasted pine nuts. Blend with a fork until fully incorporated.

Wrap the Wontons

1. Dampen the Edges: Dip your finger into a bowl of water. Gently moisten all four edges of the wonton wrapper with the wet finger. This will help seal the wonton.

2. Add Filling: Place a teaspoon of the prepared filling in the center of the wonton wrapper.
3. Fold into a Triangle: Fold the wonton wrapper diagonally to create a triangle shape. Press the edges to seal tightly, making sure there are no air pockets. Pinch the wonton wrapper to seal tightly to avoid leakage.
4. Form a Boat Shape: Dampen one of the base triangular tips with water. Bring the two base tips together, overlapping one over the other to create a boat shape. Press to seal, ensuring the wonton is closed.
5. Place on a Sheet Pan: Place the wontons onto a sheet pan lined with parchment paper so they do not stick.

Assemble the Soup

1. Place the broth, carrots, celery, and Brussel sprouts into a pot and bring to a low boil. Cook for 2 to 3 minutes. (We like our veggies slightly crunchy, but if you like them softer, cook a little longer.)

2. Add the wontons to the pot and cook for 2 to 3 minutes until they begin to float. (We suggest 3-4 wontons per person)
3. Lower the heat, add the turkey pieces and cook for 1 minute.
4. Divide into bowls and top with fried sage & hot sauce (both optional) Serve with fresh sourdough & enjoy!

TIPS

1. Make-Ahead & Freeze Wontons: Prepare a large batch of wontons and freeze the extras! Lay them on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. Cook from frozen for 3-4 minutes when ready to use.

2. Substitute for a Honeynut Squash: You can substitute for half of a butternut squash.
3. Customize Veggies: Feel free to switch up the veggies in the soup! Add spinach, kale, or mushrooms for variety, or use whatever is in season.
4. Roast for Extra Flavour: When roasting the honeynut squash and garlic, let them caramelize slightly for added depth of flavour in the wontons.
5. Control the Texture: For crunchier veggies in your soup, keep the cooking time short. If you prefer softer textures, simmer a little longer.
6. Crisp Sage Garnish: Frying the sage leaves gives them a crispy texture and enhances their flavour—perfect for adding a little crunch and garnish to each bowl.
7. Broth Boost: If your broth needs more flavour, add a splash of soy sauce or a squeeze of lemon juice to enhance the depth of the soup.