Name: Superb squash soup
Total time: 55 min
Yield: 1
Ingredients: 2 red onions; 2 carrots; 4 cloves garlic; 2 sticks of celery; ½ - 1 fresh red chilli; 2 sprigs fresh rosemary; olive oil; 16 fresh sage leaves; 2 kg butternut squash, onion squash or musque de Provence; 2 litres organic chicken or vegetable stock; extra virgin olive oil; extra virgin olive oil; 16 slices of ciabatta bread; Parmesan cheese

Superb squash soup

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Total Time:
55 minutes

Savory spiced squash soup paired with gooey cheese toast for the perfect dunking experience.

Ingredients:

2 red onions
2 carrots
4 cloves garlic
2 sticks of celery
½ - 1 fresh red chilli
2 sprigs fresh rosemary
olive oil
16 fresh sage leaves
2 kg butternut squash, onion squash or musque de Provence
2 litres organic chicken or vegetable stock
extra virgin olive oil
16 slices of ciabatta bread
Parmesan cheese

Instructions:

Peel and finely chop the onions, carrots, garlic, and celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary. Heat olive oil in a large saucepan, fry sage leaves until crisp, then set aside. Add the onion, carrot, garlic, celery, chilli, rosemary, salt, and pepper to the pan, and cook gently. Add squash and stock, then simmer. Prepare croutons by drizzling ciabatta with olive oil and grating Parmesan on both sides. Fry until golden. Blend the soup until smooth. Season and serve topped with croutons, crispy sage leaves, and a swirl of olive oil.

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