Winter squash soup

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Winter squash soup
Winter squash soup

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Nice with pumpkins too


Here in Norfolk, we have lots of pumpkins; this was nice using those instead.

Servings:Serves 8
Calories per serving:159
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st October 2012

If you grow butternut squashes, this recipe is a great way to use them up. A warming winter soup that is well worth making


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add a three good glugs of olive oil to a big saucepan, when nearly smoking, add the sage leaves and fry until crisp and dark. About 30 seconds.
  2. Remove and drain on kitchen paper and reserve.
  3. In the same pan and oil, add the onion, celery, carrots, rosemary leaves, ground chili and the salt and pepper and stir-fry for 15 minutes until the softened
  4. Add the squash and chicken stock, return to the boil and simmer for 30 minutes
  5. Test the squash, it should be soft like a cooked potato
  6. Remove from the heat and whizz up in a food processor until you have your desired consistency

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