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.
Recent New Recipes
Category Spotlight...
SCOTTISH
Explore the heart and soul of Scotland with our authentic and modern Scottish Recipes Collection. From traditional classics like hearty cullen skink, and haggis, neeps and tatties, to contemporary twists on old favourites, these recipes showcase the rich culinary heritage of Scotland.
How to make this 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.
Recipe Collection Spotlight...
9 CREAMY AND COMFORTING RISOTTOS
Savour the creamy, comforting goodness of this 9 Creamy and Comforting Risottos collection. There's classic combinations like chicken and mushroom or salmon and prawn, to creative twists using barley and orzo. These recipes are perfect for everything from elegant dinner parties to cosy family meals.
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 #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Squash and Carrot Soup with Crispy Sage Leaves
Equipment
Ingredients
- 30 g (1.1 oz) unsalted butter
- 2 tbsp extra virgin olive oil
- 2 onions finely chopped
- 3 garlic cloves crushed
- a pinch of salt
- 1 kg (2.2 lb) butternut or golden butternut squash peeled, deseeded and roughly chopped
- 500 g (1.1 lb) carrots peeled and roughly chopped
- 1 litre fresh chicken or vegetable stock
- 200 ml (⅞ cup) 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE