Butternut Squash Soup With Crispy Sage Leaves & Croutons
A warm autumn soup perfect for cooler weather
Equipment
- Blender
Ingredients
- 2 (4) Butternut squash (medium size)
- 2 apples
- 1 shallot
- 1 clove garlic
- 50 grams (1.75 oz) butter
- 3 tablespoon sage leaves
- 2 tablespoon olive oil
- ¼ teaspoon (0.25 teaspoon) grated nutmeg
- 100 ml (3.5 floz) double cream
- 1 litre chicken broth
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 the 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 with another tablespoon of cold butter to get it nice and glossy before serving.
- Ladle the autumn squash soup into warm bowls and top with the crispy sage leaves and crunchy croutons. Drizzle over some cream and serve.
Notes
You can use vegetable stock, cooking oil, and oat cream to make this soup plant-based.
Try it with pumpkin instead, it's just as tasty!
I also like to add some bacon bits if I am feeling decadent.
Nutrition
Calories: 553kcalCarbohydrates: 104gProtein: 9gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 36mgSodium: 56mgPotassium: 2816mgFiber: 18gSugar: 27gVitamin A: 80163IUVitamin C: 163mgCalcium: 429mgIron: 6mg
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