Soup: The Best Squash Soup Ever
Deeply warming and satisfying. Surprisingly one waxy red chilli is plenty. Do give it a go. I doubt it has to be butternut squash but it was in the original recipe and we never argued.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 4 cloves garlic chopped
- 2 sticks celery chopped
- 2 carrots chopped
- 16 fresh sage leaves
- 2 red onions diced
- 2 sprigs fresh rosemary picked and chopped
- 1/2 to 1 red chili finely chopped
- 4 pounds butternut squash roughly chopped
- 2 quarts vegetable stock
- 2 tablespoons sunflower oil
- Carbohydrate 47.5161152613544 g
- Cholesterol 0 mg
- Fat 3.772434935 g
- Fiber 5.42212993874664 g
- Protein 2.702426225 g
- Saturated Fat 0.45333257385 g
- Serving Size 1 1 Serving (1669g)
- Sodium 5668.110217667 mg
- Sugar 42.0939853226078 g
- Trans Fat 0.250532418 g
- Calories 216 calories
Add the oil to a large pan and fry sage leaves until they are crisp, remove and set aside. Gently sauté onion, carrot , celery and garlic until soft without browning Add the rest of the ingredients (except sage leaves) and simmer until everything is soft Blitz with a stick blender and crush the sage leaves in If it is too thick for your taste add water as necessary Enjoy
