16 Oct Sage & Squash Seasonal Soup
Soups & Bowl Food
Sage & Squash Seasonal Soup
I love a Soup Sunday & this Sage & Squash Soup is the perfect big batch to make on an Autumnal day. Let it simmer away whilst you snuggle up. Have some today, save some for the week and then store the rest in the freezer for a day when you don’t feel up to cooking.
Sage is my favourite autumnal herb so goes amazingly as the star in this recipe- how I love thee sage! I’ve been growing my own which is so easy & divine with eggs for breakfast, or fried crispy as a topping.
Make it vegan by using coconut oil & if you’ve got any other root veg that needs using up (potatoes / sweet potatoes/ carrots) , chop them up & allow to simmer away with the squash. Unless your squash skin is really thick & tough, don’t bother peeling it, just give it a good scrub & chop it up.
- Melt the oil in a large saucepan, add the onions & allow to soften for 5 minutes before adding the garlic for a further minute, stir every now and then. Add the butternut squash & stock, season with salt & pepper before letting it simmer away for 15 minutes – 20 minutes until tender.
- Blend in batches (adding more liquid if you need it) then pour back into the pan & taste for seasoning.
- In a frying pan, add a little more oil & throw in the sage leaves, allowing them to sizzle away for a minute until just crispy. Serve soup into bowls & top with sage & leaves extra sea salt & black pepper if needed and a drizzle of extra virgin olive oil.
1 – 2 tbsp ghee or coconut oil
2 onions, roughly chopped
4 garlic cloves, roughly chopped
1 large butternut squash, halved then deseeded & chopped into 1inch cubes (save the seeds and roast them with salt – pepper)
1.5 litres of stock/broth/ water
Big pinch sea salt & black pepper
Large handful of fresh sage leaves (I like 3-4 per person, but you can fry up more)