Butternut Squash and Sage Soup with Chilli Oil

Butternut Squash & Sage Soup with Chilli Oil

It would seem that every recipe coming out of Tara’s Busy Kitchen has had an orange hue of late. Whether it’s been pumpkin muffins, pumpkin pasta or pumpkin mousse. Now it’s the turn of the humble butternut squash. A delightful winter warmer that will take the chill off the freezing winds away and thaw the coldest of bones.

There is something to be said about tucking into a bowl of soup at this time of year. It warms you from the inside out. This Butternut Squash and Sage Soup with Chilli oil is next level. It’s easy to make and can be on the table in less than an hour.

I was recently sent some black bean chilli oil from Roni B’s Kitchen. A Great Taste Award 2019 winner that packs a lot of punch in the flavour department. Its versatility has meant I have used it drizzled on pizza, pasta and salads for an instant flavour hit but it’s also fab used in your stir-fries and casseroles. Here I used it to drizzle over my Butternut Squash and Sage Soup. It not only added warmth from the chilli it created a swirl of deep red that certainly invites you to dive right in.

Roni B uses high-quality honest flavours that remind her of growing up in Manila in the Philippines. How lucky are we that she ended up in the UK creating interesting and exciting ingredients that add another level of flavour to any cuisine? The answer to that is “very”. She doesn’t just stop at black bean chilli oil though. She has chilli pastes, barbecue sauces, cooking sauces and jams so why not check them out? The perfect Christmas present for that special someone in your life who loves to whip up a storm in the kitchen and try new and exciting flavour combinations.

Now, let’s get back to the recipe. This Vegan Butternut Squash and Sage Soup is the ultimate autumnal comfort food. You can store it in the fridge for up to 4 days. It’s also suitable for freezing.

Butternut Squash and Sage Soup with Chilli Oil
Serves 4
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  1. 2 tbsp rapeseed oil
  2. 1 large onion, chopped
  3. 1 large pinch of sea salt
  4. One large butternut squash, peeled, seeded and chopped.
  5. 3 cloves garlic, chopped
  6. 1 tbsp fresh sage, chopped
  7. 1 tsp on ground ginger
  8. 3-4 cups of vegetable stock or water
For serving
  1. Roni B's black bean chilli oil
  2. Sage leaves
  3. Crusty bread, warmed
  1. Heat the oil in a large saucepan over a medium heat. Add the onion, salt and 5-5 grinds of black pepper. Sauté the onions until soft but try not to brown; about 5-7 minutes. Add the butternut squash and cook until it begins to soften. About 10 minutes.
  2. Add the garlic, sage and ginger. Stir to combine and real ease the flavours. Add in 3 cups of vegetable stock or water. Bring to the boil, cover and reduce the heat to a simmer. Cook for 20-30 minutes until the butternut squash is completely tender.
  3. Let it cool slightly then add to your blender and blitz until smooth. You might need to work in batches as you don't want to overfill your blender when dealing with hot ingredients. If you feel your soup is too thick add another cup of stock or water to loosen. Season with more salt and pepper to taste and serve in warmed bowls topped with a sage leaf and a drizzle of Roni B's black bean chilli oil. Alongside, don't forget some warmed crusty bread for mopping up all the flavours. Enjoy!
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/

Disclaimer; this blog post contains gifted items. I was not paid for this post and all views are my own as always.

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