Recipe from November 2019…

It’s Monday. It’s November. It’s cold. I’ve got a three-day hangover and I wish I wasn’t at work.

The only thing getting me through today is knowing that I get to eat this delicious soup I made yesterday for lunch. I’ve added the recipe below so that you can get a belly full of happiness too.


400g Butternut squash (I know it’s bad (because plastic) but I always buy the pre-chopped stuff)

2 Carrots

1 onion

Chicken stock (because I already had it in the cupboard)

4tbsp Crème Fraîche (or more/less depending on how creamy you want it)


Olive oil (or whatever you’d usually use to roast your veg)

Dried sage

Fresh sage

Chilli flakes

Salt & lots of pepper

Calories: Who cares, it’s winter

Servings: Depends how greedy you are. This gave me three servings

Time: You should be able to do this in under an hour. I wasn’t really paying attention to the time if I’m honest

1. Chop the squash and carrots into bite-size pieces, put them on a baking tray, drizzle with oil, season with salt, pepper and some dried sage. I put mine in the oven at 250 degrees, first for about 20 mins, then I checked it, turned the veg over and left it in for a few more minutes to make sure the veg was soft enough to get a fork in with ease. Make up a jug of stock, I used about 500ml.

2. Chop the onion, add a bit of oil to a large pan and fry for a few minutes until soft (but not brown). You could of course roast your onion. This was my original intention, but I forgot.

3. Add the veg to the pan with the onions, add the stock and a dollop of butter, then remove from the heat. Let it cool a bit before blending.

4. In a small frying pan, add some butter (or oil if you’d prefer) and add the sage leaves making sure to keep them flat. Sprinkle with some salt and fry until they go crispy. This doesn’t take very long. Remove the leaves and lay them out on some kitchen roll to soak up some of the oil.

5. Get your blender out and blend the soup mix until it’s smooth (or whatever consistency you’d like).

6. Transfer the soup back to the pan, and on a medium heat, stir through 4 big dollops of crème fraîche until it’s all melted. Add some chilli flakes and a bit more salt and pepper.

7. Serve up your bowl of orange bliss, garnishing with a few of the crispy sage leaves and a couple of slices of your favourite bead. I had some lightly toasted, buttered sourdough. Fucking delicious!

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