Butternut soup with crispy sage & apple croutons

Butternut soup with crispy sage & apple croutons

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 large onion, chopped

    Onion

    un-yun
    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1 butternut squash, about 1kg, peeled, deseeded and chopped
  • 3 tbsp madeira or dry Sherry
  • 500ml gluten-free vegetable stock, plus a little extra if necessary
  • 1 tsp chopped sage, plus 20 small leaves, cleaned and dried

    Sage

    sa-age
    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • sunflower oil, for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the apple croutons

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 large eating apple, peeled, cored and diced

    Apple

    ap-pel
    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • a few pinches of golden caster sugar
  1. Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
  2. Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
  3. Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
  4. For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
  5. To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper. http://fotoclubby.com