On Tuesday I tried this squash recipe from BBC GoodFood. Andy’s out all week for extra drumming practice and the like, so I ended up with half a squash left over and decided I’d make a soup with it. My aim was to try making a butternut squash soup that was thin. Usually squash soup is very thick and can be a bit heavy and cloying which is great in winter but not so great when it’s summery outside. The choice of sage for the main herb, instead of my usual squash favourite accompaniment thyme, was influenced by the fact that the sage plants I grew from seed last year have burst into full growth once again and were looking ripe for plucking!
Leftover Squash & Sage Soup
- 10g root ginger
- 10g fresh sage
- 2 cloves garlic
- 1 small red onion
- 1 tbsp olive oil
- 1 knob butter
- 350-400g butternut squash (about 1/2 of a medium sized squash)
- 400ml chicken stock
- Preheat oven to 180C
- Peel and chop the butternut squash into squares and place in an oven tray.
- Tear half of the sage and add it to the squash, pour over the olive oil and season lightly.
- Place in the oven for 15 minutes.
- Whilst the squash cooks, chop the onion, garlic and ginger finely.
- Melt the butter in a saucepan then add the onion, garlic and ginger and sauté with a lid on until soft.
- Once softened chop and add the rest of the sage, mix and heat for a few minutes.
- If the squash is not yet done, take the softened mix off of the heat and set aside.
- Once the squash is done add it to the saucepan along with the stock.
- Bring to the boil and then turn down and simmer for 5 minutes.
- Leave to cool, then blend (or alternatively, don’t leave to cool and have spatters of boiling soup launch themselves at your arms =( Yeah, I’m really dumb sometimes…)
The soup ended up being more subtly flavoured than the main ingredients would suggest – the ginger adds a little bit of spiced flavour and adds to the aromatic flavour. As with most soups, it improves if left overnight =)