Everyday recipes, explained simply.

Roast Squash & Sage Soup

Velvety autumn soup with crisp fried sage on top.

By The Food Gene Updated

  • Under an hour
  • Beginner
  • Vegan
  • Gluten-free
Prep
15 mins
Cook
40 mins
Serves
4
Level
Beginner
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Orange pumpkin soup with cream and a slice of bread

Roasting the squash first makes it sweeter and deeper than boiling it.

Fry a few sage leaves in oil for the top. They crackle and taste of autumn.

Ingredients

Serves 4

Method

  1. Roast the squash

    Heat the oven to 200°C (180°C fan). Toss the squash in 1 tbsp of the oil, season and roast for 30 minutes until soft and browned at the edges.

    Timer: 30:00

  2. Soften the onion

    While the squash roasts, cook the onion in 1 tbsp of the oil in a large pan over low heat for 8 minutes, then add the garlic for 1 minute.

    Timer: 8:00

  3. Simmer

    Add the squash and stock. Simmer for 10 minutes.

    Timer: 10:00

  4. Blend

    Blend until smooth (let it cool a little first, and do not overfill the blender). Season with salt, pepper and a squeeze of lemon.

  5. Crisp the sage

    Fry the sage leaves in the last 1 tbsp of oil for 30 seconds. Scatter over the soup.

Questions about this recipe

Do I need to peel the squash?

For a smooth soup, yes. A sturdy vegetable peeler works best on butternut squash.