Autumn Minestrone
Crispy butter-fried sage is the perfect topping for this simple, warming autumn squash minestrone soup.
From the book
There’s a Soup for That
An essential guide of soups for every occasion.
Comforting classics and inventive new flavours.
For soup lovers looking for their new favourite recipe.
Buy From
Introduction
With colder weather comes new, richer produce – squash, sage, and a fuller-flavoured beef stock make this minestrone perfect for falling temperatures.
Ingredients
| 2 tbsp | olive oil |
| 2 | celery stalks, chopped |
| 125g (4½ oz) | Hokkaido squash, deseeded, peeled and chopped (prepared weight) |
| 1 litre (4 cups) | beef stock |
| 200g (7 oz) | small pasta of your choice |
| 110g (4 oz) | spinach |
| salt and freshly ground black pepper, to taste | |
| Top it off: | |
|---|---|
| 2 tbsp | butter |
| 8 | sage leaves |
Method
Heat the olive oil in a medium pan over a medium heat, add the celery, squash and a few turns of salt and pepper, and sauté gently for about 5 minutes until softened.
Add the stock and simmer for about 20 minutes until the celery and squash have softened.
T o make the topping, heat the butter in a separate small pan and add the sage leaves as the butter begins to foam. Fry for a few minutes on each side until crispy, but not burnt. Set aside.
Meanwhile, cook the pasta in a large pan of salted water for 2 minutes less than stated on the package instructions.
Drain the pasta and transfer to the soup pan along with the spinach, simmering for a further 2 minutes.
Season the soup to taste with salt and pepper, then divide among 4 bowls and garnish with the crispy sage leaves.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
