Recipes>Squash Recipes
Autumn Minestrone
by Theresa von Wangenheim from There’s a Soup for That
Easy
Serves 4
Crispy butter-fried sage is the perfect topping for this simple, warming autumn squash minestrone soup.
Discover more delicious Soup recipes
From soothing broths to veg-packed soups
From the book
There’s a Soup for That
Theresa von Wangenheim
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.
Tags
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.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
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 .
Be the first to leave a review
Ingredients
Method
More Soup Recipes
View all
Samin Nosrat’s Curried Carrot and Coconut Soup
by Samin Nosrat from Good Things
Mary Berry’s Really Special Cauliflower Soup
by Mary Berry from Mary 90: My Very Best Recipes
More Squash Recipes
View all
Spiced Roasted Squash with Pomegranate Molasses and Pistachios
by Christina Soteriou from Big Veg Energy
Ginger, Coconut and Squash Soup
by Theresa von Wangenheim from There’s a Soup for That
More Autumn Recipes
View all
Ital Stew
by Xavier Bramble from Stews: One-Pot Comfort Food From Around The World
‘Cowboy Supper’ Sausage and Bean Casserole
by Lou Robbie from Make & Freeze
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
