Squash and Carrot Soup with Crispy Sage Leaves

By: Deborah

This easy squash and carrot soup is warming, comforting and full of flavour, topped with delicious crispy sage leaves. Perfect for autumn and winter.

PREP: 15

COOK: 40

TOTAL: 55

Servings: 6 people

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Equipment

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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