The Food Gene

Roast Squash & Sage Soup

Velvety autumn soup with crisp fried sage on top.

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

Prep
15 mins
Cook
40 mins
Serves
4
Level
Beginner
  • 1 butternut squash (about 1.2 kg), peeled and chopped
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 8 sage leaves
  • 1 l vegetable stock
  • ½ lemon
  • Salt and black pepper
  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. (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. (8:00)
  3. Simmer. Add the squash and stock. Simmer for 10 minutes. (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.

Chef’s 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.

Nutrition

Approximate values per serving
Energy 218 kcal 912 kJ
Fat 11.2 g
of which saturates 1.7 g
Carbohydrate 23.6 g
of which sugars 12.7 g
Fibre 5 g
Protein 3.3 g
Salt 2.65 g