The flavours of fennel and sage give this simple roast butternut squash soup a sprinkle of magic!
Roasted Squash Soup.
It is hard to beat the orange vibrancy of pumpkin or squash to bring a splash of warming colour to your table in winter.
My version of this all-time classic soup recipe goes nowhere near pumpkin spice. Instead, we use two other flavours that are often overlooked when it comes to all things squash.
Sage and Fennel, they are certainly no strangers to pumpkin, both are extremely classic combinations.
Now fennel bulbs are not in season at pumpkin time but the seeds are available all year round, as are sage leaves.
The combination is stunning!
And as for roasting the squash, well that adds an intensity of flavour that is stunning.
Can You Use Different Types Of Pumpkin?
Yes, and the process is identical too!
All pumpkin have a subtly different flavour although generally speaking you will be hard pushed to tell the difference.
The main differences are in texture, moisture content and sugar content.
Given that we are blending this soup then the texture makes little difference.
The moisture levels do though, so add the stock a little at a time to get the texture you want.
Recipe Hints and Tips.
The real secret behind this soup is its silky smooth texture and the real secret behind that texture is the final step.
Passing the soup through a fine mesh sieve achieves that texture.
I like to serve this soup with some crispy sage leaves.
They are simple to cook. Just add a little oil to the base of a pan and drop in your sage leaves.
They will crisp up in 10-15 seconds, transfer to some kitchen paper and sprinkle with salt.
- 1 kg Butternut Squash
- 6 Cloves Garlic
- 2 Tbsp Olive Oil
- 500 ml Vegetable stock
- 150 g Onion
- 150 g Carrot
- 150 g Celery
- 10 Sage Leaves
- 2 Tsp Fennel Seeds
- Salt and pepper
- Cut your squash in half and scoop out the seeds and any pulp.
- Peel and roughly slice half of the garlic.
- Make incisions in the cut side of the squash flesh and poke in the garlic slithers you created.
- Drizzle the cut side of the squash with half of the olive oil and a generous sprinkle of salt and lots of black pepper.
- Place in the oven along with the remaining garlic cloves and roast for 1 hour at 200°C or 400°F.
- Whilst the squash is roasting place the dice the carrot, celery and onion in a pan with 1 Tbsp cooking oil.
- Add in the sage leaves and fennel seeds.
- Allow to sweat down slowly for 20 minutes with a lid.
- When cooked scrape the flesh from the roasted squash and squeeze the pulp from the roasted garlic.
- Add this pulp, the onion mix and the vegetable stock to a blender and blitz.
- Test for seasoning and add more salt and pepper as required.
- I like to pass this soup through a fine sieve to end up with the silkiest of smooth soups.
I like to serve with some fried sage leaves.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 214 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 495mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 11g Sugar: 10g Sugar Alcohols: 0g Protein: 4g