This is one of my all time favourite soups. The curry powder adds not only a terrific flavour, it also enhances the colour. And that crispy sage…..it actually tastes a bit like buttered popcorn. There are only a few ingredients in Curried Squash Soup with Crispy Sage and it doesn’t take long to make. Also, it has a creamy texture without cream or thickeners. And, best of all, I get to use my retro inversion blender!
I like to use a squash that has a deep orange colour and sweet flavour for this soup. Butternut or Buttercup are good choices but any squash will work.
Roast the squash whole for about an hour or more. Depending on the size, it may take up to an hour and a half to fully cook. It’s done when the squash is soft and a sharp knife inserted in the neck pierces easily. The bulb end actually cooks more quickly than the neck so make sure you pierce the narrow part to check for doneness.Jump to Recipe
When the squash is cool enough to handle, cut it in half, remove the seeds and scrape out the cooked squash. You need about 2 ½ cups of cooked squash for the best consistency of the soup. If you have less you can either use less broth or simmer a little longer, uncovered, so it reduces.
Chop the onion and sauté in butter over low-medium heat until it has softened. Add peeled and chopped apple, curry powder and chopped fresh sage leaves and sauté for another minute or two. You can adjust the curry powder to your taste, anywhere from 1/2 to 1 teaspoon. For me 1 teaspoon is perfect. Cooking the curry powder before adding the broth helps bring out the flavour.
Add the broth, season with salt to taste and simmer for 15 minutes. Add cooked squash and continue to cook for about 10 more minutes, stirring occasionally.
Then puree with the immersion blender. Make sure you taste and season as you go, keeping in mind that some broths have more salt than others.
You can simmer it a little longer if you want it to thicken more. Curried Squash Soup is naturally gluten free because it’s thickened with puréed squash.
It’s that simple!
This soup can easily be made ahead and served the next day. It’s delicious with Cheddar Bacon Bread.
Right before serving, pick off as many tiny sage leaves as you can, or cut larger leaves into thin strips.
Heat a small frying pan to medium-high heat and add a spoonful of butter when the pan is hot. As soon as the butter is foaming and beginning to brown, spread the sage leaves in the pan and let sizzle for about 1 minute. You can give them a quick swirl or stir. Remove to a paper towel to drain.
Crispy sage makes an excellent garnish for Curried Squash Soup.
Here’s the recipe:
Curried Squash Soup with Crispy Sage
- 1 Tbsp butter
- ½ onion, diced
- 1 apple, peeled, seeded and diced small apple, approx ⅔ cup
- 1 tsp curry powder increase for more prominent curry flavour
- 10-12 sage leaves
- 900 ml unsalted vegetable broth 1 carton, or approx 3½ cups
- 1 large squash 2 - 2½ cups, brightly coloured variety
- salt and pepper to taste
Crispy Sage Leaves
- 1 Tbsp butter
- 12 sage leaves
- Roast squash until soft and cooked through. Cut open, scrape out seeds remove squash to a bowl.
- Peel and dice onion and apple. Add butter to large pot, heat to melt, then sauté onion until golden. Add apple and cook slightly.
- Add curry powder and combine with apple and onion mixture, cooking to release the curry flavour. Slice sage leaves into strips and add to curry mixture, stirring to combine.
- Pour in broth. Cover and simmer about 15 minutes. Add squash and cook another 10 minutes.
- Taste and season with salt and pepper.
- Remove from heat. Carefully purée with immersion blender until very smooth. Or, pour in batches into blender and purée. Return to burner and heat through if mixture has cooled if using blender.
- While soup is simmering, slice sage leaves into strips. Heat butter until bubbling, then add sage and fry until browning. Remove to paper lined plate.
- Lade soup into bowls and top with crispy sage leaves.