Squash and carrot soup with crispy sage leaves

Name: Squash and carrot soup with crispy sage leaves
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 30 g unsalted butter; 2 tbsp extra virgin olive oil; 2 onions, finely chopped; 3 garlic cloves, crushed; 1 kg butternut or golden butternut squash, peeled, deseeded and roughly chopped; 500 g carrots, peeled and roughly chopped; 1 L fresh chicken or vegetable stock; 12 sage leaves; ½ tsp chilli flakes

This warming soup is a taste of autumn. The sweet blend of carrot and squash brings these wintery flavours together perfectly, and the crispy sage leaves which crown the soup are the perfect addition.

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Serves6
CourseStarter
Prepare15 mins
Cook40 mins
Total time55 mins

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30g unsalted butter
2 tbsp extra virgin olive oil
2 onions, finely chopped
3 garlic cloves, crushed
1kg butternut or golden butternut squash, peeled, deseeded and roughly chopped
500g carrots, peeled and roughly chopped
1 L fresh chicken or vegetable stock
12 sage leaves
½ tsp chilli flakes

Put 15g butter and 1 tbsp oil in a large heavy-based pan or casserole dish set over a low heat. Add the onions, garlic and a pinch of salt; sauté gently for 10 minutes until the onions are translucent, stirring frequently to make sure they don’t catch.
Add the squash, carrots, stock and 200ml water. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is completely soft. Remove from the heat and leave to cool for 10 minutes. Blend until completely smooth; season.
While the soup is cooling, put the remaining 15g butter and 1 tbsp oil in a pan over a medium heat. When hot, fry the sage leaves for 1-2 minutes, until golden and crispy. Ladle the soup into bowls and top with the chilli flakes, crispy sage leaves and a drizzle of the sage-infused butter and oil. Serve immediately.

Typical values per serving when made using specific products in recipe