Sweet squash and earthy sage make a comforting bowl for chilly days. A potato adds body without needing much cream.
Serves 4 | Preparation: 15 minutes | Cooking: 40 minutes | Total: 55 minutes
Ingredients
800 g prepared butternut squash, peeled, deseeded and cubed
1 onion (180 g), chopped
1 potato (150 g), peeled and diced
20 ml olive oil
2 garlic cloves, chopped
6 fresh sage leaves, finely sliced
900 ml vegetable stock
60 ml single cream, optional
Salt and black pepper
Method
Warm the oil in a large saucepan. Soften the onion for 10 minutes over a medium-low heat, stirring regularly.
Add garlic and sage; stir for 1 minute. Add the squash, potato and stock. Bring to a simmer.
Partly cover and simmer gently for 25–30 minutes, until the squash and potato crush easily with a fork.
Remove from the heat and blend with a stick blender, keeping the blade submerged. Stir in cream if using, thin with water if necessary and reheat gently until piping hot. Season to taste.
Variations and substitutions
Replace sage with 1 tsp thyme leaves, or add 15 g grated ginger with the garlic. Use culinary pumpkin in place of squash. For a dairy-free soup omit cream or add unsweetened oat cream.
Homegrown and seasonal produce
Use cured, sound winter squash from storage. The stated weight is after peeling and deseeding. Wash the outside before cutting; discard mouldy or rotten fruit. Young sage leaves have the best texture. If using dried sage, start with ½ tsp.
Storage and freezing
Cool in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze for up to 3 months, ideally before adding cream. Defrost in the fridge, use within 24 hours of thawing and reheat once until piping hot throughout.
Explore our growing guides and herb growing guide. Plan your next harvest with Your Growing Companion.
Stock photograph for serving inspiration.
