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Add a photoYou do NOT need to peel the squash. You can use chicken stock if you prefer.
Ingredients
- 2 Tbs Olive oil
- 16 fresh sage leaves
- 2 red onions, peeled and chopped
- 2 sticks celery, trimmed and chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 2 sprigs fresh rosemary, leaves picked
- 1/2 fresh red chile, to taste, seeded and finely chopped
- Sea salt and freshly ground black pepper
- 4 1/4 pounds butternut squash, halved, deseeded and cut into chunks
- 2 qts vegetable stock
Directions
- Put a very large saucepan on a medium heat and pour 2T Olive Oil.
- Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (or you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 8 servings | |
| Calories 167 | |
| Calories from Fat 34 | 20% |
| Total Fat 3.81g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 971mg | 40% |
| Potassium 875mg | 25% |
| Total Carbs 34.44g | 9% |
| Dietary Fiber 5.6g | 19% |
| Sugars 10.76g | 7% |
| Protein 2.89g | 5% |
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