• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Squash and Carrot Soup with Crispy Sage Leaves

Published: Oct 18, 2021 · Modified: Feb 16, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Squash and Carrot Soup with Crispy Sage Leaves, Squash and Carrot Soup with Crispy Sage Leaves
Jump to Recipe Print Recipe

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.

Other Recipes

You might also like to try:

  • breads
  • soups

Latest Recipes

  • Squash and Carrot Soup with Crispy Sage Leaves, Squash and Carrot Soup with Crispy Sage Leaves
    Beef Rendang
  • Squash and Carrot Soup with Crispy Sage Leaves, Squash and Carrot Soup with Crispy Sage Leaves
    Chilli Cornbread Pie
  • Squash and Carrot Soup with Crispy Sage Leaves, Squash and Carrot Soup with Crispy Sage Leaves
    Chicken Mulligatawny
  • Squash and Carrot Soup with Crispy Sage Leaves, Squash and Carrot Soup with Crispy Sage Leaves
    Tuscan Style Ribollita

Squash and Carrot Soup with Crispy Sage Leaves, 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

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

  1. 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.
  2. 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.
  3. 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.
Squash and Carrot Soup with Crispy Sage Leaves, Squash and Carrot Soup with Crispy Sage Leaves

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Squash and Carrot Soup with Crispy Sage Leaves, Squash and Carrot Soup with Crispy Sage Leaves

Squash and Carrot Soup with Crispy Sage Leaves

Deborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Course Snack, Soup, Starter
Cuisine british
Servings 6 people

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.

Notes

  • This recipe for squash and carrot soup with crispy sage leaves is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • breads
  • soups
Keyword autumn, butternut squash, chilli flakes, comfort food, crispy sage leaves, squash and carrot soup, vegetarian
« Sausages with Caramelised Onion Gravy
Chorizo and Lentil Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy