Zuppa di Zucca e Salvia (Butternut Squash and Sage Soup)
A velvety butternut squash soup built on a sweet soffritto, with crisp sage leaves for contrast.
Made with Soffritto and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £2.04 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash with 1 tbsp olive oil and roast for 30 minutes until soft and caramelised at the edges.
30 min - 2
Warm your ready made soffritto (see the base recipe) in a large pan for 2 minutes until sizzling.
- 3
Add the roasted squash and your homemade vegetable stock (see the base recipe). Bring to a simmer and cook for 10 minutes.
10 min - 4
Blend until completely smooth with a stick blender. Add the nutmeg, lemon juice and a good pinch of salt. Add a splash of water if it is too thick.
- 5
Meanwhile, fry the sage leaves in the remaining 2 tbsp olive oil for 30 to 60 seconds until crisp. Drain on kitchen paper.
1 min - 6
Ladle the soup into bowls, top with the sage leaves and a swirl of the sage oil.
Tips
- Roasting the squash concentrates its sweetness. Boiling it makes a thinner soup.
- Don't walk away from the sage. It can go from crisp to burnt in seconds.
- Blend in batches if you use a jug blender, leaving the lid vent open to let steam out.
Storing and freezing
Cool within 90 minutes. Keeps 3 days in the fridge, or 3 months in the freezer without the sage. Reheat until steaming hot all the way through.
Questions
Is this soup vegan?
Yes, as long as the stock is vegetable. It contains no dairy and no cream. It is also gluten free, egg free and nut free if the stock is.
Can I use pumpkin?
Yes. Pumpkin is a little more watery than butternut, so roast it well and add 100 ml less stock to start.
More made with soffritto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.