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Squash and carrot soup with crispy sage leaves
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30g unsalted butter
2 tbsp extra virgin olive oil
2 onions, finely chopped
3 garlic cloves, crushed
1kg butternut or golden butternut squash, peeled, deseeded and roughly chopped
500g carrots, peeled and roughly chopped
1 litre fresh chicken or vegetable stock
12 sage leaves
½ tsp chilli flakes
1. Put 15g butter and 1 tbsp oil in a large heavy-based pan or casserole dish set over a low heat. Add the onions, garlic and a pinch of salt; sauté gently for 10 minutes until the onions are translucent, stirring frequently to make sure they don’t catch.
2. Add the squash, carrots, stock and 200ml water. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is completely soft. Remove from the heat and leave to cool for 10 minutes. Blend until completely smooth; season.
3. While the soup is cooling, put the remaining 15g butter and 1 tbsp oil in a pan over a medium heat. When hot, fry the sage leaves for 1-2 minutes, until golden and crispy. Ladle the soup into bowls and top with the chilli flakes, crispy sage leaves and a drizzle of the sage-infused butter and oil. Serve immediately.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.