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Spiced Squash Soup with crispy sage and roasted almonds

Posted on 30th October 2020

Home > MasterClass Recipes & Gift Guides > Spiced Squash Soup with crispy sage and roasted almonds

Ingredients 

2 white onions 

3 cloves garlic 

2 tbsp olive oil 

1kg butternut squash peeled, seeds removed and diced 

1 tsp salt 

1 tsp ground white pepper 

2 tbsp ground cumin 

2 pint vegetable stock 

2-3 tbsp creme fraiche 

 

For the topping  

80g Blanched almonds 

1 tbsp olive oil 

1 tsp sea salt 

10g butter 

6 sage leaves 

 

Here’s how 

Heat a large 4 litre pan with the olive oil and the onions and garlic. 

Cook for 3-4 minutes before adding the peeled and diced butternut squash. 

Sprinkle in the salt, pepper and cumin

Continue to cook for 5-6 minutes, then add in the stock and turn the heat up. 

When the soup comes to the boil reduce the heat and leave to cook for 20 minutes until the squash is tender. 

Using a blender, blend the soup with the creme fraiche until smooth.

Taste the soup and season accordingly with salt and pepper if needed. 

When the soup is ready, place the almonds into a cold pan with the olive oil and heat gently.

When the nuts are golden and roasted add the butter, sage and salt. 

Serve the soup into a bowl and place a spoonful of the nuts in the centre of each soup for some crunch and texture. 

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.