Butternut Squash Soup, Beetroot Tarka, Crispy Sage and Cinnamon Crumble

Freezer FriendlyUnder 60 MinsLeftovers


For the soup:

  • 2 tbsp olive oil
  • 2 onions, diced
  • Pinch of salt
  • 25g fresh ginger, grated
  • 3 garlic cloves, roughly chopped
  • 1 tbsp fresh thyme
  • 1 tsp caraway seeds
  • 1kg frozen butternut squash, defrosted
  • 1-2 litres veg stock (1litre will make a more thick and creamier soup)
  • 4 tbsp creme fraiche, I'm using a plant-based version

For the crispy sage:

  • 2 tbsp butter, I'm using a plant-based version
  • 2 tbsp olive oil
  • 1 bunch of fresh sage leaves

For the cinnamon crumble:

  • 500g bread, preferably stale of leftover
  • 2 tbsp olive oil
  • 1 tbsp cinnamon
  • Pinch of salt

For the beetroot tarka:

  • 2 tbsp butter, I'm using a plant-based version
  • 1 tbsp olive oil
  • 1 clove of garlic
  • 1 onion
  • 1 tbsp fresh ginger
  • 1 tsp cumin seeds
  • 1/4 tsp red chilli flakes
  • 1 tsp caraway seeds
  • 250g pre-cooked beetroots, diced
  • 1 lemon, zest only

To serve:

  • A squeeze of lemon juice


*You will need a stick blender or food processor

  1. Make the soup base: To a large saucepan on a medium heat add 2 tbsp oil and once warm add the onions. Add a big pinch of salt and gently fry for 8-10 mins, until softened.
  2. Add the ginger, garlic, thyme and 1 tsp caraway seeds, stir to combine and cook for 2 minutes. Add the defrosted butternut squash and veg stock, stir to combine. Bring to a boil then simmer for 5 minutes. Add the creme fraiche and with a stick blender or blender, blitz until smooth.
  3. Make the crispy sage: Add 2 tbsp of butter to a frying pan and 2 tbsp of olive oil over a medium heat. Once melted, add the sage leaves and fry until crispy, about 2 minutes. Flip the leaves and cook for a further 2 minutes. Remove the leaves and place on a paper towel, set aside. Keep the leftover butter and oil for the cinnamon croutons
  4. Make the cinnamon crumble: Blitz the bread into breadcrumbs. Add 2 tbsp oil to the frying pan over medium heat then add the breadcrumbs, 1 tbsp cinnamon and pinch of salt. Occasionally stirring, fry the breadcrumbs until fragrant and crispy, about 5 minutes. Remove from heat and tip into a bowl to serve later.
  5. Make the beetroot takra: Add 2 tbsp butter and 1 tbsp oil to the same frying pan over medium heat once warm, add 1 onion, garlic, 1 tbsp fresh ginger, 1 tsp cumin seeds, 1 tsp caraway seeds, ¼ tsp red chilli flakes, fry for 2 minutes often stirring, Add the diced beetroot and lemon zest, stir to combine and fry for another 2-3 minutes until fragrant.
  6. Pour or ladle the butternut squash soup to a bowl with a light squeeze of lemon juice, add a spoonful of the beetroot tarka, a few crispy sage leaves and cinnamon crumble.
Butternut Squash Soup, Beetroot Tarka, Crispy Sage and Cinnamon Crumble