Dairy-free recipe for 4 people, takes only 30 mins; recipe has olive oil, onion, garlic clove, butternut squash, madeira, vegetable stock, sage, sunflower oil, olive oil, apple and golden caster sugar.
Butternut soup with crispy sage & apple croutons
Course: Dairy-free
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 garlic clove, chopped
- Olive Oil: 1 tbsp olive oil
- Onion: 1 large onion, chopped
- Vegetable Stock: 500ml gluten-free vegetable stock, plus a little extra if necessary
- Butternut Squash: 1 butternut squash, about 1kg, peeled, deseeded and chopped
- Sunflower Oil: sunflower oil, for frying
- Apple: 1 large eating apple, peeled, cored and diced
- Golden Caster Sugar: a few pinches of golden caster sugar
- Sage: 1 tsp chopped sage, plus 20 small leaves, cleaned and dried
- Madeira: 3 tbsp madeira or dry Sherry
Directions
- 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.
- 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.
- 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.
- 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.
- To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.
