It’s been a bit damp and cold recently, and there’s nothing better than a lovely warming soup when the weather starts to bring you down. This Squash & Sage Soup recipe is inspired by my love of the squash family, with some mild warming spices, the lovely savoury twang of sage and a lovely pop of sweetness and crunch from the trimmings of maple pecans and chickpeas. Classic flavours to lift your spirits on a cold, damp, winter day.
This recipe makes enough soup for between 4 or 6 servings, depending on how full you like your soup bowl! It stores well in the fridge for 2 or 3 days and even gets better after the first day as the flavours develop further.
1 or 2 tablespoons Olive Oil
1 medium Squash, peeled and chopped
1 large Carrot
2 Cloves of Garlic
2 Tablespoons Fresh Sage, chopped
1 Teaspoon Mixed Spice
Half teaspoon Turmeric
1 teaspoon Sweet Paprika
2 pints Vegetable Stock
Small carton Vegan cream
Salt & Pepper to season to taste
Tin of Chickpeas, drained
100g Pecan Nuts
A few fresh Sage Leaves
2 teaspoons Olive Oil
1 tablespoon Maple Syrup
I used a carton of vegan cream, however you could substitute for coconut cream or leave it out completely.
I used Pecan nuts, but you could also substitute for walnuts or leave the nuts out completely.
- In a small bowl, mix together the oil and Maple Syrup, add some salt and pepper to season well.
- Drain the chickpeas thoroughly and put in a large bowl with the pecans and sage leaves, then add in the maple dressing and toss to coat all the trimmings.
- Place the trimmings on a flat baking tray and bake (180c) for around 15 to 20 minutes or until the pecans are nicely toasted and the chickpeas are golden.
- In the meantime, put a splash of olive oil in a large saucepan over a medium heat.
- Add in the chopped onion and carrot and cook for about 2 minuted until the onions are transparent.
- Add in the garlic, sage and spices and mix well, cook for about a minute.
- Add in the squash and vegetable stock and cook for about 15 to 20 minutes until the squash is tender.
- Remove from the heat, add in the vegan cream and season well to taste.
- With the soup attachment of your hand blender, blend well until the soup is smooth.
- Spoon the soup into your favourite soup bowl and top with the trimmings.
The crispy toasted pecans give a wonderful sweet, texture crunch to the soup. The soup is creamy and tasty and the chickpeas give you a protein boost.
As usual, enjoy the recipe and let me know about all the tweaks and additions you incorporate into your own.