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Butternut soup with crispy sage & apple croutons

Butternut soup with crispy sage & apple croutons

A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

The apple and sage contrast beautifully with naturally sweet butternut squash in this low-fat, gluten-free festive dinner party starter

  • Freezable
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal231
low infat7g
saturates1g
carbs31g
sugars20g
fibre8g
protein4g
salt0.4g
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Ingredients

  • 1 tbsp olive oil
  • 1 large onion , chopped
  • 1 garlic clove , chopped
  • 1 butternut squash , about 1kg, peeled, deseeded and chopped
  • 3 tbsp madeira or dry Sherry
  • 500ml gluten-free vegetable stock , plus a little extra if necessary
  • 1 tsp chopped sage , plus 20 small leaves, cleaned and dried
  • sunflower oil , for frying

For the apple croutons

  • 1 tbsp olive oil
  • 1 large eating apple , peeled, cored and diced
  • a few pinches of golden caster sugar

Method

  • STEP 1

    Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.

  • STEP 2

    Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.

  • STEP 3

    Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.

  • STEP 4

    For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.

  • STEP 5

    To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.

RECIPE TIPS
GET AHEAD

Can be made 2 days ahead and chilled, or 3 months ahead and frozen.

Recipe from Good Food magazine, December 2014

Goes well with

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Overall rating

A star rating of 4.7 out of 5.8 ratings
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