- 2 tbsp olive oil
- 6 fresh sage leaves
- 2 medium onions, chopped
- 3 sticks of celery, chopped
- 2 large carrots, chopped (no need to peel them!)
- 4 cloves of garlic, chopped
- 2 sprigs of fresh rosemary
- 1 medium red chilli, chopped
- 2 kg butterhut squash, peeled, deseeded & cut into chunks
- 2 litres vegetable stock
- Freshly ground black pepper
One of my favourite soups for autumn, made with fresh seasonal butternut squash and the chilli gives it a nice kick! Perfect for serving as a starter or just as good taken to work for a warming luch.
In a large pan or stock pot heat the oil and add the sage leaves, fry until dary and crispy, to flavour the oil. Remove the leaves but leave the oil in the pot.
Add the onion, celery and carrot to the oil and cook gently for about 5 minutes until soft.
Add the garlic, chilli and rosemary and continue to cook gently for a further 5 minutes.
Then add the squash, black pepper and stock, bring to the boil and simmer for 30 minutes until the squash is tender.
Blitz the soup in a liquidiser or food processor until smooth.
Serve with some fresh chunks of granary bread and a sprinkling of parsley.