09 February 2012

Roasted Butternut Squash & Sage Soup


I used half of a butternut squash to make a creamy pasta sauce for Cooper, which by the way, I urge you to try as it's yummy. The other half of the squash I used to make this easy soup.

I teamed up the roasted squash with sage for an earthy flavour and then added some zing with a swirl of lemony herb dressing. The combination was outstanding. I don't think the soup would have been half as good without that contrast. It really turned the soup into something special.


I am entering my soup into this month's No Croutons Required, which I am hosting this month. If you would like to enter a soup or salad suitable for vegetarians, you have until the 20th of February 2012. The topic this month is fresh herbs.




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Roasted Butternut Squash & Sage Soup
Written by

February 09, 2012

This a a flavourful and easy soup. I topped my soup with a swirl of citrusy herb dressing, which was a lovely contrast to the earthiness of the soup.
Ingredients
  • ½ butternut squash
  • a splosh of olive oil
  • a grinding of black pepper
  • a few fresh sage leaves
  • 1 pint vegetable stock
  • a seasoning of salt and pepper
  • another splosh olive oil
  • a good handful of fresh herbs, I used parsley & basil
  • a squeeze of lemon juice
Instructions
1. Preheat oven to 200c/180c fan/400f/gas 6.2. Slice the butternut squash in half lengthwise. Scoop out the seeds. Cut into half moon shapes about 2 cm. Toss in olive oil and season with black pepper.3. Roast in the oven for about 20-25 minutes until soft and starting to brown at edges. Remove from the tray and leave to cool.4. Once cool pop the squash into a food processor with the sage and the vegetable stock. Pour into a pot to warm through and season.5. Whizz up the fresh herbs, olive oil and lemon juice, then drizzle over each bowl of soup.
Details
Total time: Yield: serves 3 - 4







A few more butternut squash recipes for you to drool over:

* Roasted Butternut Squash with Goat's Cheese from BBC Good Food
* Roasted Butternut Squash Tart with Gorgonzola from Allotment 2 Kitchen
* Comforting Butternut Squash and Red Lentil Dal from Mostly Eating
* Butternut Squash, Feta Cheese & Roasted Pepper Quiche from Farmersgirl Kitchen
* Quinoa, Squash Salad with a Honey Paprika Vinaigrette from Wheat Free Meat Free
* Chunky Carrot and Squash Soup with Coconut and Red Chilli from Tinned Tomatoes

17 comments:

  1. yum! I can finally follow your blog in my wordpress reader as I never get to google reader where I have your blog listed :)

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  2. You are fair getting the hang of wordpress now Karen :)

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  3. Fresh herbs are a welcome part of these winter months. They remind me so much of summer.

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  4. Hi Val, They do, don't they, you can pretend spring is here if you use fresh herbs. Just hope everyone can get hold of them.

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  5. This is a awesome recipe...YUMMY

    Aarthi
    http://www.yummytummyaarthi.com/

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  6. i like butternut squash ANYTHING but...i love the combo with sage and herby dressing! lovely, as always, Jac!

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  7. Thanks Manu :)

    It is rather good Aarthi :D

    Thanks Victoria :)

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  8. This comment has been removed by a blog administrator.

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  9. Wonderful Jac! Just my kind of soup and the flavours sound amazing too!
    Karen

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  10. I love butternut squash! This soup looks so yummy.

    Maria
    x

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  11. I still have quite a few Winter squash in storage, you have just reminded me I need to use them. Some warming soup would be just the ticket.

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  12. Thanks Karen :)

    Me too Maria, I always look forward to squash time of the year.

    Get soup making then Matron :)

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  13. I think I would really like this combo. The picture looks great.

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  14. Such a lovely soup - perfect to add sage to it. I made butternut and apple soup the other day and was amazed again how delicious it is - what a powerhouse vegetable!
    mary x

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  15. A perfect soup for me & my husband! We all love soups this way! Added sage is a nice bonus here! :)

    Greetings from frosty Belgium! :) It is minus 17°C here! :(

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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