Quick and tasty soups, are always a winner! Here is a quick and tasty soup recipe for the chilly days ahead with a little guide on how to also!
As with all soups, first heat the saucepan over a high heat, add the oil and onions, shallots and/or leeks, reduce the heat to low and sauté for 7-8 minutes until soft. Then add the harder vegetables, which are generally the root vegetables, in our case this time it is Butternut Squash, with the liquid, which is usually chicken or vegetable stock. When softened, add the leaf vegetables, e.g. sorrel or watercress. Then puree, season, garnish and serve
Butternut Squash, Sage & Apple Soup
2 medium onions
1 medium butternut squash
1 large cooking apple
1 tablespoon of chopped fresh sage
1.6ml / 3 pints chicken stock
Butter & sunflower oil
Cream and sage leaves to decorate
Peel and chop the onions. Melt the butter and oil in a saucepan and add the onions. Cook over a very low heat until the onions are softened.
In the meantime, chop and peel the butternut squash, removing all the seeds. Dice and add to the softened onions.
Add the chicken stock and bring to the boil.
Meantime, peel, core and dice the cooking apple and add along with the chopped sage leaves.
Simmer until the squash and apple are soft. Remove from the heat and allow to cool.
When cooled, blitz in batches in a blender and return to the saucepan. Dilute with more chicken stock if required. Test for seasoning and add more salt or pepper as required.
Warm through just before serving
Decorate with a dollop of cream and some sage leaves.