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Butternut Squash Soup with Lime, Sage and Parmesan Pita Croutons

Butternut_Squash_Soup_with_Lime_&_Sage_picnik_730x480

If you love having butternut squash, then you need try it in a soup topped with fried sage leaves and pita chips… yum.

It’s light, refreshing… I made this soup sometime ago, but have not had the chance to post it.   I apologize for the delay.

This is a Jamie Oliver recipe and you can find the original posting on Food Network’s site by clicking here.  I made some changes in the ingredients based on my own taste buds.  I added cumin, lime and of course more garlic. I also made chips out of pita instead of ciabatta bread since that is what I had at home.

Here is the recipe if you are up to making some soup for yourself:

Recipe:

Ingredients:

Soup:

  • Olive oil
  • 20 fresh sage leaves (make sure they are washed and dried well)
  • 2 red onions, peeled and chopped
  • 2 sticks celery, trimmed and chopped
  • 2 carrots, peeled and chopped
  • 6 cloves garlic, peeled and chopped
  • 1 sprig fresh rosemary, leaves picked and chopped
  • 2 tsp of red chili flakes
  • 2 tbsp cumin
  • Salt and freshly ground black pepper
  • 4 1/4 pounds butternut squash
  • 1 quart good-quality Chicken broth or Vegetable broth
  • 1 quart water
  • Extra-virgin olive oil

For the croutons:

  • Extra-virgin olive oil
  • 4  wheat pita bread rounds
  • 1 chunk Parmesan, for grating

Directions:

Preheat oven at 425 degrees:

(Directions are taken from original recipe with some minor changes)

Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.

Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels – you’ll use these for sprinkling over at the end. In the pan you’ll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile, cumin and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.

While the soup is cooking, make your croutons. Drizzle a little olive oil over the pita slices, and press some grated Parmesan onto each side. Place in a baking tray without any oil and let it bake for about 10 minutes or when it seems toasty.

When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like).  Squirt some lime juice if you enjoy the citrus flavor.  Most importantly, remember to taste and season it until it’s perfect. Divide the soup between your bowls, break pieces of pitas and place on top of each bowl. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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  • Becky

    Wonderful soup, and I love the addition of the lime juice and cumin!

  • http://twitter.com/Diethood Kate Pet

    My favorite soup! I’ve never thought to add sage to it..mmmm!
    Beautiful colors and presentation!

  • http://www.cooksbookblog.com Marisa

    I love butternut squash and the addition of lime in this soup really takes it over the top for me. Frying the sage is such a great idea too. Saving this!

  • http://anecdotesandapples.weebly.com Monet

    Oh fried sage leaves sound so very good. Yum! Thanks for sharing, sweet friend. I hope you have a great Friday. I need a loong and relaxing weekend, and I’m sure you do too!

  • http://www.amybakeseverything.com Amy Bakes Everything

    Gorgeous! and I am in LOVE with those pita croutons ! Gorgeous soup – great job!

  • http://happywhennothungry.wordpress.com/ Happy When Not Hungry

    This soup looks so creamy and delicious! I love the pita croutons too. Yummy!

  • http://gingerbreadcake.wordpress.com/ Lindsey @ Gingerbread Bagels

    I love butternut squash and yours looks so comforting. What a great idea to fry the sage! That sounds amazing. And the parmesan pita croutons are the perfect addition! :)

  • Anonymous

    This sounds wonderful! I can just imagine dipping the pita crisps into the soup, yum!

  • Toby

    Superbly savory! What a wonderful soup!

  • http://torviewtoronto.blogspot.com/ torviewtoronto

    delicious flavourful soup

  • http://www.52kitchenadventures.com Stephanie

    I love butternut squash soup and your twist on it sounds fabulous. Lime is a nice flavor addition and fried sage and pita crountons sound like just the right texture on top. Well done!

  • http://comowater.com Tiffany

    I love everything about this recipe!

  • http://www.mission-food.com Victoria

    I love butternut squash too! I like the variations here, especially the pita crouton. Us Armenians must always pay respect to the pita, haha :) love it

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