Roast Squash & Sage Soup

Velvety autumn soup with crisp fried sage on top.

The Food Gene · https://thefoodgene.com/recipe/roast-squash-sage-soup/

Prep
15 mins
Cook
50 mins
Yield
Serves 4
Level
Easy

Ingredients

  • 1 butternut squash (about 1.2 kg), peeled and chopped
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves
  • 8 sage leaves
  • 1 l vegetable stock
  • ½ lemon ½ lemon

Method

  1. Roast the squash. Toss the squash in half the oil and roast at 200°C (180°C fan) for 30 minutes.
  2. Soften the onion. Cook the onion gently in a large pan for 8 minutes, then add the garlic.
  3. Simmer. Add the squash and stock. Simmer for 10 minutes.
  4. Blend. Blend until smooth. Season and add a squeeze of lemon.
  5. Crisp the sage. Fry the sage leaves in the rest of the oil for 30 seconds. Scatter over the soup.

Chef tip

Add stock a little at a time when blending, so you can control the thickness.

Storage

Keeps 4 days in the fridge or 3 months frozen.

Swap it

Use pumpkin or sweet potato.