This squash and carrot soup with crispy sage leaves appeared in the October 2019 Waitrose & Partners Food magazine. I had bought a butternut squash in my recent supermarket delivery and was indecisive about what I wanted to make. After having a look through 2 or 3 October food magazines I'd kept a hold of from previous years, to get some inspiration, I decided this was the recipe to make! We've got 2 sage plants in our herb boxes outside desperately needing to be used and all of the other ingredients were in the fridge or store cupboard.
The soup on it's own is good with a hint of sweet, but once you top it with the crispy sage leaves, some of the sage-infused butter and a sprinkle of chilli flakes, it's absolutely delicious and balanced perfectly.
Tip
- This recipe for squash and carrot soup with crispy sage leaves is easily adapted if you’re cooking for less or more people.
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Ingredients
- 30g unsalted butter
- 2 tbsp extra virgin olive oil
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- a pinch of salt
- 1kg butternut or golden butternut squash, peeled, deseeded and roughly chopped
- 500g carrots, peeled and roughly chopped
- 1 litre fresh chicken or vegetable stock
- 200ml water
- salt and freshly ground black pepper
- 12 sage leaves
- 0.5 tsp chilli flakes
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Instructions
- Put 15g of the butter and 1 tbsp of the extra virgin olive 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.
- Add the squash, carrots, stock and 200ml water. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes, or until the squash is completely soft. Remove from the heat and leave to cool for 10 minutes. Blend until completely smooth, and season with salt and freshly ground black pepper, to taste.
- While the soup is cooling, put the remaining 15g of butter and 1 tbsp of extra virgin olive oil in a pan over a medium heat. When hot, fry the sage leaves for 1 to 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.
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Squash and Carrot Soup with Crispy Sage Leaves
Ingredients
- 30g unsalted butter
- 2 tbsp extra virgin olive oil
- 2 onions finely chopped
- 3 garlic cloves crushed
- a pinch of salt
- 1kg butternut or golden butternut squash peeled, deseeded and roughly chopped
- 500g carrots peeled and roughly chopped
- 1 litre fresh chicken or vegetable stock
- 200ml water
- salt and freshly ground black pepper
- 12 sage leaves
- 0.5 tsp chilli flakes
Instructions
- Put 15g of the butter and 1 tbsp of the extra virgin olive 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.
- Add the squash, carrots, stock and 200ml water. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes, or until the squash is completely soft. Remove from the heat and leave to cool for 10 minutes. Blend until completely smooth, and season with salt and freshly ground black pepper, to taste.
- While the soup is cooling, put the remaining 15g of butter and 1 tbsp of extra virgin olive oil in a pan over a medium heat. When hot, fry the sage leaves for 1 to 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.
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