Butternut squash is one of the most common varieties of winter squash. It also offers a good supply of vitamin A, potassium, and fibre. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others.
Butternut Squash & Sage Soup
• 2 Banana shallot
• 2 Carrots
• 4 Cloves Garlic
• 2 Sticks of Celery
• Olive Oil
• 16 Fresh Sage Leaves
• 2 kg Butternut Squash
• 2 Litres Chicken or Vegetable Stock
• Extra Virgin Olive Oil
1. Peel and cut the shallots, carrots, celery and garlic. Heat a couple of glugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
2. Place the pan of flavoured oil back on the heat, add the onion, carrot,
garlic, celery, and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft. Add the peeled and diced squash to the pan, add stock and bring to the boil and simmer for 30 minutes.
3. When the squash is tender, blend the soup with a stick blender and blitz to a smooth purée – leave it slightly chunky, if you prefer.
4. Season with salt and pepper and place a few crispy sage leaves, drizzle with of extra virgin olive oil and serve.