This is quite simply the Best Simple Squash Soup you will make! Full of anti-inflammatory and warming ingredients, it’s not only healing but a fantastic addition to your winter menu.
Goes perfect with my Sage Garlic Toast.
Best Simple Squash Soup
You'll 'fall' in love with this tasty squash soup. Full of anti-inflammatory ingredients to keep you healthy and happy this winter.
Write a review
- 2 butternut squash
- 2 tbsp butter (ghee, coconut oil or vegan spread)
- 1 fennel bulb (fronds removed), diced
- 1 green apple (you want to choose a tarter apple), chopped
- 4 garlic cloves, crushed
- 1 onion, diced
- 3-4 rosemary sprigs
- 8-10 sage leaves
- 1/2 - 1 tsp your favorite curry (1/2 tsp gives it a nice flavour)
- 1/2-1 tsp turmeric
- 3 cups vegetable, chicken stock or water
- 2 tbsp Extra Virgin Olive Oil
- Wash the outside of your squash first, then cut in half and scoop out the seeds.
- Rub 1 tbsp of butter (or alternative) all over the cut side of the squash, add salt and pepper to season.
- Place cut side up on a parchment lined baking sheet.
- Bake at 425F for 50-60 minutes.
- Take out of oven and leave it to cool.
While the squash is cooling
- In a Dutch oven or large pot, sautee the sage leaves in olive oil for around 30 seconds - until crispy.
- Remove with a slotted spoon and place on a paper towel lined plate to absorb excess oil. Save for later.
- In the sage-infused oil add onion, fennel, curry and turmeric, and rosemary and sautee 3-4 minutes.
- Add apple and garlic and sautee another 2-3 minutes.
- Scoop out the flesh of the squash and add to the onion/fennel mixture. You want approx 5 cups so measure it out as you're scooping. 3 halves yielded 5 cups of squash for me.
- Mix ingredients together. Add broth/water and 1 tbsp butter (optional).
- Reduce heat to low and simmer for around 15 minutes.
- When ready to serve, immersion blend until smooth (optional)
- Taste and season as necessary. Add more liquid if the soup is too thick for your liking.
- Serve with crumbled sage leaves, Sage Butter Garlic Toast and a dollop of coconut yogurt.
- Don’t waste those seeds! Separate them from the stringy pulp and roast them on a parchment lined cookie sheet at 350 degrees F for approx 10 minutes. Toss them in some melted butter or ghee, curry powder and sea salt before baking, and voila! A perfect snack.
Krisha Young https://www.krishayoung.com/