Squash and pasta soup with fried sage and parmesan

Name: Squash and pasta soup with fried sage and parmesan
Cuisine: European, Italian, Mediterranean
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 of rosemary, leaves picked and finely chopped; 1kg acorn squash (or other seasonal squash), peeled, deseeded and cut into large, even-sized chunks; 300g floury potato, peeled and cut into large chunks; 400g tin plum tomatoes, drained and rinsed of their juices; ½ tsp dried chilli, optional; 2 parmesan rinds (optional); 100g 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

5 steps

Updated at: Wed, 20 Nov 2024 07:27:35 GMT

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Ingredients

6 servings

3 Tbspolive oil

2celery sticks

finely chopped

2onions

peeled and finely chopped

4garlic cloves

peeled and finely chopped

12sage leaves

finely chopped

1 sprigrosemary

leaves picked and finely chopped

1kgacorn squash

or other seasonal squash, peeled, deseeded and cut into large, even-sized chunks

300gfloury potato

peeled and cut into large chunks

400gplum tomatoes

tin, drained and rinsed of their juices

½ tspdried chilli

optional

2parmesan rinds

optional

100gdittalini

or similar small pasta

1 Tbspred-wine vinegar

2 Tbspolive oil

plus extra to drizzle

12sage leaves

grated parmesan

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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