Squash, sage and chestnut soup

This squash soups make a great starter and can be cooked ahead if you're hosting. If you want to make this vegan, simply use a dairy-free cheese alternative.

By The Good Housekeeping Cookery TeamUpdated: 03 October 2023

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We love butternut squash, it's one of the most versatile and comforting vegetables available in the colder months and turning the humble veg into a soup is a classic way to get the most out of it.

For this recipe, we've combined earthy squash with heady sage, plus meaty chestnuts for a satisfying and comforting soup this season.

Finish by topping this warming soup with crispy, fragrant sage leaves and crumbled goat's cheese (or a vegan cheese if you'd prefer this to be vegan-friendly) for texture and a flavour boost.

For more soup inspiration check out our best soup recipes, with over 20 of our favourites. Particular highlights include the mushroom soup, French onion soup, and a spicy tomato soup with herbed flatbreads.

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Yields:: 8 serving(s)
Prep Time:: 20 mins
Cook Time:: 45 mins
Total Time:: 1 hr 5 mins
Cal/Serv:: 190

Ingredients

For the soup

1 tbsp.
olive oil
2
onions, roughly chopped
2
garlic cloves, crushed
800 g
skin-on butternut squash, deseeded (see GH Tip) and cut into 2.5cm pieces
2
medium carrots, peeled and roughly chopped
180 g
pouch cooked chestnuts, we used Merchant Gourmet
2
sage sprigs
1 1/2
litres vegetable stock

To garnish

2 tsp.
olive oil
small handful small sage leaves
100 g
goats cheese log

Directions

1. Step 1For the soup, heat the oil in a large pan over low heat and cook the onions for 5min, until softened. Stir in the garlic, butternut squash, carrots and all but about 8 of the chestnuts. Cook for 5min. Pour in the stock and add the sage sprigs and plenty of seasoning.
2. Step 2Bring up to the boil and simmer for 20-25min, until the squash is completely tender. Working in batches, whizz until smooth. Check seasoning and pour into a clean pan.
3. Step 3To garnish, heat 1tsp oil in a small frying pan over medium heat. Meanwhile chop the reserved 8 chestnuts. Fry for a few min, until golden and crisp. Set aside on a plate. Add remaining oil and fry the small sage leaves until golden and crisp. Lift on to kitchen paper to drain.
4. Step 4To serve, reheat the soup and ladle into 8 soup bowls. Garnish with the fried chestnuts and sage leaves. Crumble over the goat’s cheese and sprinkle over some freshly ground black pepper.

Get ahead

Make soup up to 2 days ahead; cool, cover and chill. Garnishes can be made up to 3hr ahead. Store at room temperature. To serve, reheat soup in a pan until piping hot, check seasoning and complete recipe.

GH Tip

For an extra garnish, rinse your butternut squash seeds and dry on kitchen paper. Heat 1tsp oil in a small non-stick frying over low heat, add the seeds and sprinkle over some smoked paprika and salt. Fry gently until golden and crisp, about 10min. Empty into a bowl and leave to cool before sprinkling or munching on.