Another soup for the cooler months from Thomasina Miers.
Ingredients
- 3 tbsp olive oil
- 2 celery sticks finely chopped
- 2 onions peeled and finely chopped
- 4 garlic cloves peeled and finely chopped
- 12 sage leaves finely chopped
- 1 sprig rosemary leaves picked and finely chopped
- 1 kg acorn squash peeled, deseeded and cut into large, even-sized chunks, or other seasonal squash
- 300 g floury potato peeled and cut into large chunks
- 400 g tin plum tomatoes drained and rinsed of their juices
- ½ tsp dried chilli optional
- 2 parmesan rinds optional
- 100 g dittalini or similar small pasta
- 1 tbsp red wine vinegar
- To serve:
- 2 tbsp olive oil plus extra to drizzle
- 12 sage leaves
- grated Parmesan
- grated Parmesan
Servings:
Instructions
- Heat the oil in a large, deep pan, then add the celery, onions, garlic, sage and rosemary, season generously and cook, stirring occasionally, for 15-20 minutes, until soft.
- Stir in the squash, potato, tomatoes, chilli and parmesan rinds (if using), season again, and add just enough boiling water to cover. Pop a lid on the pan and simmer gently until the squash is very soft – about half an hour.
- Meanwhile, bring a pan of salted water to a boil and cook the pasta until al dente. Drain, then rinse under cold water to prevent it sticking.
- Once the squash is soft, use a hand blender or potato masher to break down the squash and potato, but leave a few chunks for extra texture.
- Stir in the pasta and add enough boiling water to create your perfect soup-like consistency. Stir in the vinegar, adjust the seasoning to taste, and keep warm.
- To serve, gently warm the oil on a medium-high heat, then fry the sage leaves for two minutes, turning them once, until crisp. Lift out the leaves, and keep the oil for drizzling over the soup.
- Ladle the soup into bowls, and top with the crisp fried sage, some of the sage oil, more good extra-virgin olive oil, if you wish, and some grated parmesan.
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