Spicy Butternut Squash Soup

Ingredients

• 3-4 medium-sized butternut squashes, peeled and cubed
• 3 medium carrots, diced into 1" circles
• 1 medium onion, finely diced
• 2-3 cloves, garlic (smashed+roughly chopped)
• 4-5 cups water
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/3 teaspoon nutmeg
• 1 tablespoon fresh grated ginger
• 1/2 teaspoon ground white pepper
• 2 teaspoons kosher salt
• 1 tablespoon sherry vinegar OR red wine vinegar
• 1/2 cup Wünder Creamery plain quark, divided (for serving)
• 1 teaspoon sumac (optional)
• 1/4 cup pine nuts, toasted (optional)
• 8 leaves of fresh sage leaves, divided (for serving)
• 2 tablespoons sunflower oil (for sautéing)

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