The other day I tried out a new recipe that used butternut squash as a sauce for pasta topped with some fried sage. The combination of the squash and sage was truly delicious, and as I had both available to me last night, I decided to make a soup with them.
This is a very basic, throw-together soup and I didn’t weigh or measure anything. Apart from cutting up the squash (which is the worst thing ever) it requires very little effort on your part. Win-win in my view.
1 butternut squash, peeled and chopped into chunks (best done with a machete, or chainsaw)
1 sweet potato peeled and chopped
3 garlic cloves, skin left on
1 white onion, peeled and roughly chopped
3 garlic cloves, peeled (for frying)
1-2 tbsp of sage, roughly chopped
½ a stock cube (you can use a whole one if you like, but I always find it too salty)
Salt and Pepper to taste
Put your oven on high (about 220) and put your squash and sweet potato on a roasting tray. Drizzle with olive oil and season well with freshly ground black pepper and salt.
Roast for 20 minutes, give it a shake and then roast for another 15-20 minutes until it’s all cooked. You can test this by sticking a knife in a piece. Add your garlic cloves to the roasting pan for the last 15-20 minutes.
Fry your onion and garlic (peeled) in a large soup-suitable pan until they’re soft. You can do this in butter or oil, depending on how extravagant you’re feeling. Then add the chopped sage and fry for a few more minutes.
Now add the sweet potato and squash to the mixture and leave to stew for about 5 minutes. Then throw in your stock cube and add as much water as you like. I like quite a thick soup so I added about a 250ml measuring jug’s worth.
Then blitz the soup up with a handheld blender, check if it needs more water, and leave to simmer for ten minutes. Season to taste and serve.
So healthy you can justify eating a cake afterwards too.