Winter squash soup

If you grow butternut squashes, this recipe is a great way to use them up. A warming winter soup that is well worth making

Winter squash soup

Servings:	Serves 8
Calories per serving:	159
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review Nice with pumpkins too 4.5/5 Here in Norfolk, we have lots of pumpkins; this was nice using those instead. NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Extra virgin olive oil
• 16 freshly picked sage leaves with stems
• 2 carrots, peeled and chopped
• 2 red onions, peeled and sliced
• 2 celery sticks, washed and chopped, leaves trimmed
• 4 cloves Garlic
• A handful of rosemary leaves, chopped
• 1 dried hot chili, ground to powder
• Sea salt and freshly ground black pepper
• 1 large butternut squash, peeled, de-seeded, halved and cut into 1" thick slices
• 2 litres good quality chicken or vegetable stock.

Method

1. Add a three good glugs of olive oil to a big saucepan, when nearly smoking, add the sage leaves and fry until crisp and dark. About 30 seconds.
2. Remove and drain on kitchen paper and reserve.
3. In the same pan and oil, add the onion, celery, carrots, rosemary leaves, ground chili and the salt and pepper and stir-fry for 15 minutes until the softened
4. Add the squash and chicken stock, return to the boil and simmer for 30 minutes
5. Test the squash, it should be soft like a cooked potato
6. Remove from the heat and whizz up in a food processor until you have your desired consistency

Chef's notes

Stock: For the cheaters amongst us; use 1 tin of good quality clear chicken soup, plus a Knorr chicken stock cube in enough boiling water to make up the 2 litres.

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