How To Make Squash & Carrot Soup With Sage & Parmesan | Waitrose

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Heat a mixture of butter and oil in a frying pan.

Add diced onion and minced garlic, cooking for about 10 minutes until soft.

Add chopped butternut squash and carrots to the pan.

Pour in vegetable stock and water, bringing the mixture to a boil.

Simmer for about 20 to 25 minutes until the vegetables are tender.

Remove the soup from heat and let it cool for 10 minutes.

In a separate frying pan, add more butter and a splash of oil to cook sage leaves until crispy, about 1-2 minutes.

Blend the soup using a liquidizer or stick blender until smooth.

Top the blended soup with crispy sage leaves, a sprinkle of chili flakes, and a drizzle of infused oil and butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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