Nutritious and flavorsome, sage provides a rustic savory contrast to the sweetness of butternut squash in this warming winter soup. Butternut squash is rich in many nutrients – especially potassium and vitamin A – and sage is a savory herb that is antibacterial and can help reduce excessive sweating.
- In a saucepan, heat oil over a medium heat before adding the butternut squash, apples, and onion. Cook until almost tender.(8 minutes)
- Add the sugar, coriander, and cayenne pepper to the saucepan, and stir for two minutes.(2 minutes)
- Pour the chicken stock into the saucepan, stir, and bring to the boil. Once boiled, lower the heat and cook for a further 10 minutes, or until the squash is tender.(12 minutes)
- Use a slotted spoon to transfer the vegetables in the saucepan to the food processor. Pour the remaining liquid from the saucepan into the food processor according to preferred consistency. Note that the more liquid used, the thinner the soup will be.(2 minutes)
- Cover food processor and blend mixture until smooth, or to preferred consistency.(2 minutes)
- In a frying pan, heat butter over a medium heat before adding sage to cook. Once crisp, remove the sage from the pan and place on paper towels to drain.(6 minutes)
- Pour the soup from the food processor into bowls and drizzle the remaining sage butter from the frying pan over the top. Sprinkle the crispy sage leaves as a garnish to serve.(2 minutes)
For the tastiest results, this soup is best enjoyed immediately. However, if refrigerated in an airtight container, it can keep for several days.