Sweetcorn and Spaghetti Squash Soup
Sweetcorn soup with spaghetti squash instead of pasta, enhanced by the taste of fried sage.
Servings Prep Time
4-6people 30minutes
Cook Time
60 minutes
Servings Prep Time
4-6people 30minutes
Cook Time
60 minutes
Ingredients
To serve:
Instructions
  1. Heat the oven to 180 Celsius degrees (fan oven).
  2. When hot place the half of the squash skin side up on a baking tray covered with aluminium foil and bake for 30-40 min until the skin is soft and can easily be pierced.
  3. When the pumpkin is baked through, scrap its flesh with a fork to get noodle-like strands. The squash can be baked even a day earlier.
  4. In a big pot warm up the olive oil and butter.
  5. Add the cut onion, garlic, potatoes, celery and pepper; season, stir and when sizzling, lower the heat, cover the vegetables with a disc of parchment paper and the pan with a lid.
  6. After 10 minutes increase the heat and pour in the stock and dried sage.
  7. When the soup starts boiling, decrease the temperature and simmer for 5-10 minutes until the potatoes are almost soft.
  8. Add the milk, sweetcorn (with the liquid) and the squash strands, bring to boil, adjust the seasoning.
  9. In a small frying pan melt the butter, add the sage leaves and fry them on a medium heat till dry.
  10. Serve the soup with the sage butter and sage or/and grated Parmesan.

Share this: