Butternut Squash and Sage Soup with Crispy Croutons

There are few things more satisfying on a grey November day than a steaming bowl of butternut squash soup. I roast the squash first rather than boiling it — the caramelisation adds a depth of flavour that you simply can’t get any other way. Combined with sage from the garden and a handful of crunchy croutons, this is proper comfort food.

I made a big batch of this last Sunday and it fed us for three days of lunches. It freezes brilliantly too, so I always make more than I need.

Ingredients

• 1 large butternut squash (about 1.2kg), peeled, deseeded and cut into chunks
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 2 cloves garlic, sliced
• 8-10 fresh sage leaves
• 1 litre vegetable stock
• 100ml double cream (optional)
• Salt and freshly ground black pepper
• Pinch of nutmeg

For the croutons

• 3 thick slices sourdough bread, cut into cubes
• 2 tbsp olive oil
• 1 clove garlic, crushed
• Small handful of sage leaves

Method

1. Preheat the oven to 200°C (180°C fan). Spread the squash chunks on a large baking tray, drizzle with 1 tablespoon of olive oil, season well and roast for 30–35 minutes until soft and caramelised at the edges.
2. Meanwhile, heat the remaining olive oil in a large saucepan. Cook the onion gently for 8-10 minutes until soft and translucent. Add the garlic and sage leaves and cook for another minute until fragrant.
3. Add the roasted squash to the pan along with the stock. Bring to a gentle simmer and cook for 10 minutes.
4. Blitz with a stick blender until completely smooth. Stir in the cream if using, season with salt, pepper and nutmeg. Add a splash more stock if it’s too thick for your liking.
5. For the croutons, toss the bread cubes with olive oil and garlic on a baking tray. Scatter the sage leaves on top. Bake at 190°C for 8–10 minutes until golden and crispy. The sage leaves will go beautifully crisp.
6. Serve the soup in warm bowls, topped with croutons and the crispy sage.

If you want to make this vegan, simply leave out the cream and add a tin of coconut milk instead — it gives a lovely silkiness. For a bit of heat, a pinch of chilli flakes or a swirl of harissa works wonders.