This squash and carrot soup with crispy sage leaves is a wonderfully warming and comforting soup that's perfect for autumn and winter. Sweet butternut squash and carrots are cooked until tender and blended into a smooth, flavourful soup, then finished with crispy sage leaves for a delicious savoury crunch.
When the weather starts to turn cooler, homemade soup is one of the easiest ways to make the most of seasonal vegetables. Squash and carrots are particularly good together at this time of year. Their natural sweetness makes a beautifully comforting soup, while crispy sage adds a savoury flavour and crunchy texture.
Make a big batch at the weekend and keep individual portions in the fridge or freezer for easy lunches, a light dinner or starter throughout the week. The combination of sweet vegetables and fragrant sage makes this a simple recipe that feels a little more special than an everyday vegetable soup.
The original recipe 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!
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.
TipS
- Optional variations:
- Roasted squash and carrot soup - roast the vegetables before making the soup to give them a deeper, caramelised flavour.
- Spicy squash and carrot soup - add chilli flakes, fresh chopped chilli or a little cayenne pepper.
- Ginger squash and carrot soup - fresh ginger works particularly well with the sweetness of the carrots and squash.
- Curried squash and carrot soup - add curry powder, ground cumin, coriander or turmeric for a warming spiced version.
- Coconut squash and carrot soup - replace some of the stock with coconut milk for a richer variation.
- Squash, carrot and apple soup - a little apple adds freshness and acidity while complementing the sweetness of the vegetables.
- Add orang - orange zest or a small amount of orange juice can provide a lovely fresh contrast.
- Make it creamy - add cream, crème fraiche or coconut milk if appropriate for the recipe.
- Change the topping - if you don't have sage, try toasted pumpkin seeds, crispy onions, croutons or chilli oil.
- This recipe for squash and carrot soup with crispy sage leaves is easily adapted if you're cooking for less people.
Frequently Asked Questions
Butternut squash is a popular choice because it has a naturally sweet flavour and becomes smooth and creamy when cooked. Other winter squash can also work well.
This depends on the variety you're using. Butternut squash is generally easiest to peel before cooking, while some varieties have edible skins. Follow the recipe instructions for the specific squash you're using.
Yes - roasting the vegetables can add extra depth and caramelisation to the finished soup.
Make sure the vegetables are completely tender before blending. If the soup is too thick, add a little more stock or water to help the blender create a smoother consistency.
Thyme, rosemary or parsley can work well, although each will give the soup a different flavour.
You can prepare them shortly before serving, but they're best when freshly made. Store them separately from the soup so they remaincrisp.
Yes - this type of vegetable soup generally freezes well. Allow it to cool completely before transferring it to freezer-safe containers.
It's better to make the crispy sage fresh. Freezing and reheating can cause the leaves to lose their crisp texture.
Store the cooled soup in an airtight container in the fridge for up to 3 days.
It can be. Use vegetable stock and check any other ingredients, including butter or stock, to ensure they meet your dietary requirements.
Squash and carrots provide fibre and a range of vitamins and minerals. The nutritional profile will depend on the ingredients and quantities used in the recipe.
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How to make this Squash and Carrot Soup with Crispy Sage Leaves
Ingredients
- 30g unsalted butter
- 2 tbsp extra virgin olive oil
- 2 onions (approx. 240g), finely chopped
- 3 cloves garlic, crushed
- a pinch of salt
- 1kg butternut or golden butternut squash, peeled, deseeded and roughly chopped
- 500g carrots, peeled and roughly chopped
- 1 litre chicken or vegetable stock (made using 2 stock cubes or pots)
- 200ml cold 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 pot 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 of cold 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 medium frying 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
- 30 g (1.1 oz) unsalted butter
- 2 tbsp extra virgin olive oil
- 2 onions finely chopped
- 3 cloves garlic 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 (4 cups) chicken or vegetable stock (made using 2 stock cubes or pots)
- 200 ml (⅞ cup) cold 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 pot 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 medium frying 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
- Optional variations:
- Roasted squash and carrot soup - roast the vegetables before making the soup to give them a deeper, caramelised flavour.
- Spicy squash and carrot soup - add chilli flakes, fresh chopped chilli or a little cayenne pepper.
- Ginger squash and carrot soup - fresh ginger works particularly well with the sweetness of the carrots and squash.
- Curried squash and carrot soup - add curry powder, ground cumin, coriander or turmeric for a warming spiced version.
- Coconut squash and carrot soup - replace some of the stock with coconut milk for a richer variation.
- Squash, carrot and apple soup - a little apple adds freshness and acidity while complementing the sweetness of the vegetables.
- Add orang - orange zest or a small amount of orange juice can provide a lovely fresh contrast.
- Make it creamy - add cream, crème fraiche or coconut milk if appropriate for the recipe.
- Change the topping - if you don't have sage, try toasted pumpkin seeds, crispy onions, croutons or chilli oil.
- This recipe for squash and carrot soup with crispy sage leaves is easily adapted if you're cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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