A recipe for a comforting and seasonal squash soup, served with sage leaves and parmesan crisps.
Prep Time: 15 minutes
Cook Time: 1 hour
Equipment Needed: Food processor, two baking trays, frying pan
6 tbsp Olive Oil
1 White onion, chopped
1 pound 12 oz (800g) Squash or Pumpkin
4 Garlic cloves
4 Sprigs thyme
17 fl oz (500ml) Vegetable stock
A knob of Butter
Salt & pepper
15 Sage leaves
A handful of Pumpkin seeds
1 cup (100g) Parmesan
1. Preheat oven to 400°F/ 200°C/ 180 °C fan/ Gas 6
2. Cut the squash or pumpkin into quarters, and scoop out the seeds.
3. Put the squash in a baking tray with the garlic cloves, 2 sprigs of thyme, salt, pepper, and 4 tbsp of olive oil. Cover with foil, and roast for 30-35 minutes until soft.
4. Prepare a clean baking sheet with parchment paper, and grate parmesan cheese in small patches approx. 2-3 in/6 cm. Place in the oven and bake for 15-20 minutes. Remove from the oven and allow to cool completely before touching.
5. Sweat the onion in 2 tbsp olive oil, and add the remaining garlic and thyme in a large pan with butter until the onions turn translucent and soft. This will take approx. 6-10 min.
6. Remove the squash from the oven. Scoop the flesh from the skin and add to the onion pan. Cover with vegetable stock and gently simmer for 15-20 min.
7. Blitz the soup in a food processor until smooth, and season to taste.
8. In a clean frying pan set over medium heat, melt the butter. Add sage leaves to the melted butter and allow to crisp up but not burn, turning them over a few times. Remove from the pan to a kitchen towel.
9. Add a handful of pumpkin seeds to the pan and fry slightly for just a few minutes. Remove from the pan to a kitchen towel.
To serve, pour into bowls or mugs, and sprinkle with pumpkin seeds and sage leaves. Carefully remove the parmesan crisps with a flat spatula, and add atop each serving of soup.