This is definitely a winter warmer favourite of mine. Really easy to make and so full of flavour. I use parmesan in this recipe, it makes all the difference in terms of seasoning. I add a pot of plain yoghurt or you could use soft cheese or creme fraiche; this adds a bit of acidity to a really rich soup.
Portion sizes below can easily be halved if your butternut squash is smaller than the really big one that I used for this recipe.
Serves 4 – 6 (depending on whether serving as a starter or a main course)
- 1 large butternut squash
- A small onion, chopped
- A clove of garlic, crushed
- 700 – 800ml of chicken and/or vegetable stock
- 2 – 3 dried or fresh sage leaves crushed or finely chopped
- 1 small pot of plain yoghurt
- 4 level tablespoons of grated parmesan cheese
- About a teaspoon or two of olive oil
- Salt and pepper to taste
- Extra virgin olive oil to serve
- Using a very sharp knife, peel the squash, removing the pips with a spoon and chop into chunks
- Sauté the chopped onion and crushed garlic in the olive oil until translucent
- Add the butternut squash and sage leaves and cover with just enough stock to almost cover the top, you can always add more liquid later on so be careful here
- Bring to the boil, then summer gently for about 20 minutes until soft
- Turn off the heat then add the pot of yoghurt and the parmesan and blend until smooth, season to taste with salt and pepper
- Swirl some olive oil on your bowl of soup, enjoy on it’s own or with some crusty bread.