Comfort in a Bowl: Homemade Squash and Sage Soup with Homegrown Organic Squash
There’s nothing quite like a bowl of warm, hearty soup and it’s just what we’re craving during these grey and chilly January days. This recipe is a perfect way to celebrate the bounty of squash we have left over from the autumn; using our homegrown, organic squash elevates the taste of this dish, creating a nourishing and flavourful soup that's ideal for a cosy lunch in our cafe. Served with a drizzle of oil and a chunk of fresh sourdough it’s comfort in a bowl.
Regardless of whether you have grown your own this recipe is still a winner, so we’ve included it below for you to make at home.
Why Squash and Sage?
Butternut squash is rich and velvety when pureed, making it the perfect base for soups. Its natural sweetness is balanced beautifully by the earthy, aromatic notes of fresh sage, and a hint of ginger adds a subtle warmth. This recipe is not only full of flavour, if you have grown your own it is a great way to use your organic squash, ensuring that the freshness and nutrients from your produce shine through.
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth (adjust to desired soup consistency)
Freshly ground black pepper, to taste
Instructions
1. Prep Your Squash
The star of the show is, of course, the butternut squash. Start by peeling the squash with a sharp vegetable peeler and removing the seeds with a spoon. Once it’s peeled and cleaned, cut it into cubes. If you're lucky enough to have homegrown squash, you’ll notice the vibrant color and sweet aroma—it’s a sure sign that the soup is going to taste amazing.
2. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of sea salt. Sauté the onion for 5–7 minutes, or until it softens and turns translucent. This step is essential for building flavour.
3. Add Garlic and Herbs
Next, add the garlic, chopped sage, rosemary, and fresh grated ginger to the pot. Sauté everything together for an additional 2–3 minutes. The combination of ginger and rosemary creates a delightful fragrance, while the sage adds depth and an earthy, comforting aroma.
4. Add the Squash and Broth
Once your onions and herbs are fragrant, add the cubed butternut squash to the pot. Stir to coat the squash in the olive oil and aromatics. Then, pour in 3 cups of vegetable broth (you can add a little more if you prefer a thinner soup). Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender and easily pierced with a fork.
5. Blend the Soup
Once the squash is soft, it’s time to blend! You can use an immersion blender directly in the pot for a smooth, velvety texture, or transfer the soup in batches to a stand blender. Blend until completely smooth. If the soup is too thick for your liking, simply add more vegetable broth until you reach your desired consistency.
6. Season and Serve
Taste the soup and adjust the seasoning with freshly ground black pepper and additional salt, if needed. For an extra touch, drizzle a little more olive oil on top, and maybe even garnish with a few sage leaves for visual appeal. Serve hot with crusty bread or a dollop of sour cream for a rich finish.
Tips for Perfecting Your Soup
Freshness Matters: When using homegrown squash, the natural sweetness and depth of flavor come through beautifully. If you’re using store-bought squash, look for firm, unblemished fruit with deep orange skin.
Vegan Option: This soup is naturally vegan if you stick to vegetable broth. If you want to make it even more creamy, consider adding a splash of coconut milk or oat cream at the end for richness.
Herb Variations: While sage and rosemary make the perfect pairing for squash, feel free to experiment with thyme or tarragon if those herbs are available in your garden.
