Butternut Squash and Carrot Soup with Sage and Parmesan Crisps
Roasted butternut squash and a whole bulb of roasted garlic, blended with carrots and onion sautéed with fresh rosemary. Top it with crispy fried sage and golden Parmesan crisps.
Made this? A quick star rating above helps other readers find it.
Equipment
- 1 Sheet pan or baking tray
- 1 large pot
- 1 immersion blender or soup maker
- 1 frying pan small, for the sage
- 1 baking tray for the Parmesan crisps
Ingredients
For the soup
- 1 small butternut squash about 500 g roasted flesh
- 1 whole garlic bulb
- 2 tbsp olive oil divided
- 1 large onion peeled, diced
- 3 medium carrots about 250 g, peeled and cut into 1 cm cubes
- 2 tsp fresh rosemary finely chopped, or 1 tsp dried
- 800 ml vegetable or chicken stock plus up to 150 ml extra to loosen
- 1 tsp salt or to taste
- ½ tsp black pepper
- 2-3 tbsp crème fraîche optional
- lemon juice a small squeeze, plus lemon wedges to serve
For the toppings
- 12-16 fresh sage leaves patted dry
- 3 tbsp olive oil for frying
- 100 g Parmesan grated, makes 6 to 8 crisps
Instructions
Roast the squash and garlic
- Heat the oven to 200°C (400°F). Halve the squash, scoop out the seeds and brush the cut sides with 1 tbsp olive oil. Place the halves cut side down on a lined sheet pan.1 small butternut squash, 1 tbsp olive oil
- Slice the top off the garlic bulb, drizzle it with a little oil, wrap it loosely in foil and put it on the tray.1 whole garlic bulb
- Roast for 40 to 45 minutes, until the squash is soft and the garlic is golden. Scoop out the squash flesh and squeeze the garlic from its skins.
Make the soup base
- While the squash roasts, heat 1 tbsp olive oil in a large pot over medium heat. Cook the onion and carrots for 8 to 10 minutes, until soft and starting to color. Add the rosemary and cook for 1 minute.1 tbsp olive oil, 1 large onion, 3 medium carrots, 2 tsp fresh rosemary
Simmer
- Add the squash, roasted garlic, stock, salt and pepper. Bring to a boil, then simmer for 10 to 15 minutes, until the carrots are very tender.800 ml vegetable or chicken stock, 1 tsp salt, ½ tsp black pepper
Make the toppings
- While the soup simmers, spoon heaped tablespoons of grated Parmesan onto a lined tray, spaced apart. Bake at 200°C for about 3 minutes, until golden. Cool on the tray to crisp.100 g Parmesan
- Heat 3 tbsp olive oil in a small pan over medium heat. Fry the sage in 2 batches for about 30 seconds each, careful not to brown them. Drain on kitchen paper.12-16 fresh sage leaves, 3 tbsp olive oil
Blend and finish
- Blend until smooth with an immersion blender. Or transfer everything to a soup maker and blend and heat for about 5 minutes.
- Loosen with extra stock if needed. Stir in the crème fraîche, add a small squeeze of lemon, then taste and adjust the seasoning.2-3 tbsp crème fraîche, lemon juice
Serve
- Ladle the soup into bowls. Top with the fried sage, a Parmesan crisp and a drizzle of sage oil, with lemon wedges on the side.
Notes
- Squashes vary in thickness when blended, so add extra stock or hot water to get the consistency you like, especially when reheating.
- Store the fried sage and crisps separately to keep them crisp.
- Keeps 3 days in the fridge. Freeze for up to 3 months, before adding the crème fraîche.
- Swap: 1½ tsp herbes de Provence instead of rosemary.
- Shortcut: use ready-cubed squash and roast everything on one tray (see Variations in the post).
Nutrition
Calories: 460kcalCarbohydrates: 51gProtein: 14gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 17mgSodium: 2122mgPotassium: 1355mgFiber: 8gSugar: 13gVitamin A: 41483IUVitamin C: 73mgCalcium: 485mgIron: 3mg
Tried this recipe?Tag me @candyflosslife on Instagram! I'd love to see how your dish turns out ! ✨