Squash and carrot soup with crispy sage leaves

Step by Step

Step 1

Put 15g butter and 1 tbsp oil in a large heavy-based pan or casserole dish set over a low heat. Add the onions, garlic and a pinch of salt; sauté gently for 10 minutes until the onions are translucent, stirring frequently to make sure they don’t catch.

Step 2

Add the squash, carrots, stock and 200ml water. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is completely soft. Remove from the heat and leave to cool for 10 minutes. Blend until completely smooth; season.

Step 3

While the soup is cooling, put the remaining 15g butter and 1 tbsp oil in a pan over a medium heat. When hot, fry the sage leaves for 1-2 minutes, until golden and crispy. Ladle the soup into bowls and top with the chilli flakes, crispy sage leaves and a drizzle of the sage-infused butter and oil. Serve immediately.