Description
Jamie Oliver’s butternut squash and ginger soup offers a comforting blend of roasted vegetables and warming spices. Creamy texture and rich flavors make this soup a perfect winter companion you will savor to the last spoonful.
Ingredients
Scale
- 2 kg (4.4 lbs) butternut squash
- 2 red onions
- 2 carrots
- 2 sticks celery
- 4 cloves garlic
- 1-inch fresh ginger, grated
- 2 sprigs fresh rosemary
- 16 fresh sage leaves
- 0.5–1 fresh red chilli
- 2 liters (8.5 cups) organic chicken or vegetable stock
- Olive oil
- Extra virgin olive oil
Instructions
- Ingredient Preparation: Peel and dice onions, carrots, garlic, and ginger into uniform pieces. Trim and mince celery, remove chili seeds, and chop rosemary leaves finely.
- Sage Infusion: Heat olive oil in a large pot over medium heat. Fry sage leaves for 30 seconds until crisp, then remove and set aside for garnishing.
- Vegetable Sautéing: Use the aromatic oil to cook chopped vegetables. Sprinkle with kosher salt and black pepper. Sauté until vegetables soften and release their flavors, about 8-10 minutes.
- Squash and Simmering: Halve butternut squash, remove seeds, and cut into chunks. Add to the pot with vegetable stock. Bring to a boil, then reduce heat and simmer for 25-35 minutes until squash becomes tender and easily mashed.
- Crouton Crafting: Prepare ciabatta croutons by drizzling with extra virgin olive oil and sprinkling Parmesan cheese. Toast until golden and crispy.
- Blending and Finishing: Purée the soup using an immersion blender until smooth and creamy. Adjust consistency with additional stock if needed.
- Serving: Pour soup into bowls. Top with crispy croutons, reserved sage leaves, and a drizzle of premium olive oil.
Notes
- Prep Like a Pro: Uniform vegetable cuts ensure even cooking and consistent flavor distribution throughout the soup.
- Sage Secrets: Quickly frying sage leaves in oil creates an aromatic base and transforms ordinary olive oil into a flavor-packed cooking medium.
- Squash Selection Matters: Choose a ripe, firm butternut squash with deep orange color for maximum sweetness and richness in the soup.
- Blending Brilliance: Use an immersion blender for easier cleanup, or transfer to a standard blender in batches, ensuring hot soup is blended carefully to prevent splashing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg