I’m not a soup lover type, but it’s nice to have some soup during the cold autumn and winter months. This squash soup isn’t only delicious, but it’s an instant mood booster with its bright orange colour.
In Hungary, we usually cut squashes or pumpkins into slices, pop them in the oven, roast them and eat them as they are. Some people sprinkle some cinnamon on top, but nothing fancy. I don’t really like squash and pumpkin the Hungarian way, so in recent years, I have been really into trying international recipes with this wonderful fruit in them.
I usually start browsing autumn recipes around August on Pinterest. Over the past years, I have found tons of great squash dishes – everything from soup to warm salads, however, soups almost always call for gingerbread-style spices, such as cinnamon and nutmeg. Don’t get me wrong. I love those! And I’m looking forward to making desserts and gingerbread seasoned with them, but for me, the ultimate pair for squash is some herb.
In our previous home, we had a small vegetable garden, where I used to grow herbs to repel insects. One of these herbs was sage. It’s a rare find in the city where I live, so when I did manage to find a plant, I took really good care of it and it grew into a beast. It was literally a bush. Along with other herbs, such as thyme, rosemary, different types of parsley and mint, I had an endless supply of herbs to experiment with.
When I decided to use up the leftover and close-to-due-date vegetables and make this soup, sage was the Number 1 thing I thought of.
- 1 medium squash, diced, skin on
- 1 large sweet potato, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic
- 1 tsp dried thyme
- 1 tsp dried sage
- salt and pepper to taste (I use a mixture of four different colours of pepper)
- 3 cups vegetable stock
- 2 Tbsp vegetable oil or olive oil
First, preheat the oven to 200 degrees Celsius. Place the squash, sweet potato and carrots on a baking tray, drizzle them with some olive oil or vegetable oil and bake them for about half an hour.
Sauté the onion with two tablespoons of olive oil, add the garlic cloves and keep on sautéing them for a couple of minutes. I usually crush the garlic cloves with a knife, whatever I cook, because I can either remove them after cooking (my daughter hates the texture of garlic, but loves the flavour) or puree the soup with a blender, so the garlic is blended as well.
Remove the skin from the squash cubes and along with the carrots and sweet potato, add to the onion and garlic. Season with salt, pepper, thyme and sage, and add the vegetable stock. I was lazy and added three cups of boiling water and a vegetable stock cube.
Cover with a lid and cook for about 10-15 minutes. Puree with a stick blender and enjoy! I transfer the leftover soup to plastic dishes and put them in the freezer. They can be stored for about two months.
Being Hungarian, sour cream is a must-have for me, so I garnished my soup with some of it and of course with two sage leaves just to be fancier.
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