recipes for every season

Butternut Squash Soup with Crispy Sage

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Serves 4 · Easy · 45 minutes

Ingredients

For the soup
1kg butternut squash
2 tbsp olive oil
1 large onion, roughly chopped
2 garlic cloves, crushed
1 small floury potato, peeled and diced
750ml vegetable or chicken stock
1/4 tsp ground nutmeg
75ml double cream, plus a little to serve
1-2 tsp apple cider vinegar
Salt and black pepper

For the crispy sage
12 fresh sage leaves
1 tbsp olive oil

Method

1. Preheat the oven to 200C fan. Peel, deseed and cut the squash into 3cm chunks.
2. Toss the squash with 1 tablespoon of olive oil, salt and pepper. Roast for 25-30 minutes until soft and caramelised.
3. Meanwhile, warm the remaining oil in a large saucepan. Cook the onion for 8 minutes until soft.
4. Add the garlic, potato and nutmeg. Cook 1 minute, then pour in the stock. Simmer 15 minutes until the potato is tender.
5. Add the roasted squash and cream. Blend until smooth. Add cider vinegar to brighten and season to taste.
6. For the sage, heat 1 tablespoon of oil in a small frying pan. Fry the leaves 20-30 seconds per side until crisp.
7. Ladle the soup into bowls. Finish with a cream swirl, crispy sage and black pepper.