Description
Jamie Oliver’s butternut squash and ginger soup delivers a silky, warming embrace of autumn’s finest flavors. Fragrant ginger and sweet roasted squash blend seamlessly, creating a comforting bowl that welcomes you to savor each spoonful of seasonal goodness.
Ingredients
Scale
Primary Ingredients:
- 2 kg (4.4 pounds) butternut squash
- 2 red onions
- 2 carrots
- 2 sticks of celery
Aromatic Ingredients:
- 4 cloves garlic
- 1-inch piece of fresh ginger, grated
- 2 sprigs fresh rosemary
- 16 fresh sage leaves
- ½ – 1 fresh red chilli
Liquid and Oil Ingredients:
- 2 liters (8.5 cups) of organic chicken or vegetable stock
- Olive oil
- Extra virgin olive oil
Instructions
- Meticulously prepare vegetable ingredients by peeling and finely dicing onions, carrots, garlic, and ginger into uniform pieces. Carefully trim and mince celery, remove chili seeds, and delicately chop rosemary leaves.
- Infuse olive oil (30 milliliters / 2 tablespoons) in a large cooking pot over medium temperature. Gently fry sage leaves for approximately 30 seconds until they become delicately crisp. Extract and reserve leaves for garnishing.
- Utilize the aromatic oil to sauté the chopped vegetable medley. Season with kosher salt and freshly ground black pepper. Allow vegetables to soften and release their natural flavors, approximately 8-10 minutes.
- Prepare butternut squash by halving, removing seeds, and cutting into rough chunks. Transfer squash pieces into the pot and pour vegetable stock (480 milliliters / 2 cups). Bring liquid to a rolling boil, then reduce heat and simmer for 25-35 minutes until squash becomes tender.
- Meanwhile, craft rustic croutons using ciabatta bread. Drizzle with extra virgin olive oil, sprinkle grated Parmesan cheese, and toast until golden brown and crispy.
- Transform soup mixture into smooth consistency using immersion blender or standing blender. Adjust thickness by adding additional stock if needed.
- Ladle soup into serving bowls. Garnish with two crispy croutons, reserved sage leaves, and add a delicate swirl of premium olive oil before presenting.
Notes
- Discover a soul-warming culinary journey that transforms butternut squash into liquid gold.
- Ginger’s subtle kick breathes life into every spoonful, creating unexpected depth and complexity.
- Parmesan croutons add a crunchy contrast that elevates this soup from simple to spectacular.
- Meal prep champions will love how this recipe becomes more flavorful with each passing day.
- Home cooks can easily customize spices and toppings to match their personal flavor preferences.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 75
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg