Autumn Squash Soup With Crispy Sage

This warm and cosy autumn squash soup topped with crispy sage leaves is exactly what the doctor ordered for cooler weather and darker evenings.

As the season starts to turn and the garden gives me fresh and exciting autumn produce, I love coming up with new recipes and trying new flavour combinations. Today, I went out to the vegetable patch and brought back ripe butternut squash, some apples, sage leaves, garlic and shallot.

I've been waiting for the butternut squash to ripen for a while, and when it turns that rich golden colour I knew it was ready. The best thing about this autumn squash soup recipe is that it is very quick to make and well within an hour of me picking everything, I was eating this soup!

It's sweetened by the apple and deliciously fragrant from the sprinkle of nutmeg but the sautéed butternut squash and shallot in butter is what makes it my absolute favourite. Anything sautéed in butter is a winner for me though...but anyway, keep reading for the recipe and directions...

This autumn squash soup is best enjoyed when the veg is in season so September onwards. Although you can use frozen butternut squash as this is easy to keep in the freezer and use whenever the mood takes you!

I am busy in the kitchen adding to my list of other autumn recipes at the moment, and if you have any requests for a particular ingredient please let me know! I love hearing from people with questions about how to use something and being able to create something.

Jump to:

• Ingredients
• Instructions
• Variations
• Equipment
• Storage
• Top tip
• Butternut autumn squash soup with crispy sage leaves

Ingredients

This is a really quick and easy soup recipe with only a few ingredients and it will be ready in 30 minutes which is a dream for those days when you run out of time.

• Autumn squash (like a butternut)
• Apple
• Shallot
• Butter
• Nutmeg
• Garlic
• Cream
• Butter
• Sage leaves
• Chicken stock/broth
• Bread
• Olive oil
• Cream
• Salt and pepper

See the recipe card for quantities.

Instructions

Peel and core the squash and apples. Cut them into small chunks

Dice snd shallot and garlic, and melt some butter in a thick bottomed casserole pot.

Soften the shallot in the butter before adding the squash, apple and garlic.

Grate over the nutmeg and leave the flavours to combine for another few minutes over low heat.

Pour over the stock/broth and bring to a simmer.

Leave for 15 minutes or until the squash is tender.

Meanwhile make your garnish.

Cut the crusts off your bread and cut into small cubes.

Heat some butter and oil in a pan and fry the bread on all sides until crunchy, seasoning with salt and pepper.

Adding a bit more butter to the pan, now make your crispy sage leaves. Simply fry them for a couple of minutes watching so that they don't burn.

Blend in a food processor or with an immersion blender and return to a low heat.

Ladle the autumn squash soup into warm bowls and top with the crispy sage leaves and crunchy croutons. Drizzle over some cream and serve.

Hint: I prefer to use an immersion blender to blend this soup as they require less washing up than using a food processor.

Variations

Here are a few ways you can make this dish suit you.

• Spicy - add chilli pepper flakes or cayenne pepper while cooking to give this a bit of heat
• Deluxe - add some crispy prosciutto when frying your croutons and add them on top too
• Vegan - Sub your butter and cream for non-dairy versions and use vegetable broth.

Equipment

I make all my soups in Le Creuset which I know, I talk about all. the. time. But honestly, it's just so worth the money.

Oh I and LOVE an immersion blender. So useful.

Storage

Store any leftovers in the fridge. Good for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Using butter really elevates this dish, so I'd really recommend not skipping it!