Squash Soup
Warm your soul with this cozy, vibrant Butternut Squash Soup recipe. Fresh sage, aromatic garlic, and a hint of spicy red chilli infuse into a velvety blend of butternut squash and savory chicken stock. Topped with crispy Parmesan croutons, this hearty soup is a comforting embrace on a chilly day.
— Constant Cookbook
Ingredients
- 16 fresh sage leaves
- 2 red onions chopped
- 2 sticks celery chopped
- 2 carrots chopped
- 4 cloves of garlic chopped
- 2 sprigs of fresh rosemary
- 1 red chilli deseeded and chopped
- seasoning
- 2kg butternut squash cut into chunks
- 2 litres chicken stock
- Parmesan croutons
Instructions
- Put a large saucepan on medium heat add some oil and fry the sage leaves for 30 seconds. Remove and put them onto kitchen paper. Add the onions,celery,carrot,garlic, rosemary, chilli and seasoning. Cook gently for 10 minutes. Add the squash and stock, bring to the boil and simmer for 30 minutes.
- Make the parmesan croutons
- When the squash is soft whizz the soup with a hand blender. Adjust the seasoning and serve with croutons and sage leaves
Yield
Serves 8
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