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Cheesy Squash Soup with Crispy Sage

A seasonal riff on the classic Beer and Cheese Soup, this Cheesy Squash Soup swaps the usual roux for the velvety texture of turban squash.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Course Soup
Servings 4

Equipment

  • Food processor or immersion blender
  • Large enamel-coated cast-iron pot

Ingredients
  

  • 4 tbsp olive oil divided
  • 1 sweet onion diced
  • 4 celery ribs chopped
  • 2 large carrots halved and sliced
  • 3 cloves garlic minced
  • ½ turban squash ** skin and seeds removed, cut into cubes
  • 2 sprigs fresh sage
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 355ml (12 oz) bottle beer I used a lager
  • 4 cups low sodium vegetable stock
  • 2 cups cheddar cheese shredded
  • 140g (5 oz) goat cheese
  • 1 tbsp prepared horseradish heaping
  • 1 tbsp Dijon mustard heaping
  • 1 cup heavy cream
  • sage leaves for frying
  • garlic chive blossoms for serving

Instructions
 

  • Pour 2 tablespoons of the olive oil into a large enamel-coated cast-iron pot. Place the pot over medium heat and add the onion, celery, carrot and a pinch of salt. Saute until the onion is translucent and then add the garlic. Saute until fragrant, about 30 seconds.
  • Add the squash to the pot and toss to coat. Place the sage, thyme, and bay leaves in the pot and pour in the beer and vegetable stock. Bring the mixture up to a boil and reduce to a simmer. Add a healthy pinch of salt and let cook, uncovered for 25 minutes or until the squash is very tender.
  • Remove and discard the thyme, sage, and bay leaves. Transfer the soup to a food processor and, working in batches, blitz the soup until velvety smooth. Return the soup to the pot and place over medium-low heat.
  • Add the goat cheese and cheddar to the pot and stir until melted. Do not allow the soup to come to a boil again. Once the cheese has melted, stir in the Dijon mustard and horseradish. Pour in the cream and stir to combine. Take the soup off of the heat and cover.
  • Pour the remaining 2 tablespoons of the olive oil in a small skillet. Add the additional sage leaves to the pan and place over medium heat. Fry the sage until the edges curl and begin to brown. Take the pan off of the heat immediately and transfer the sage to a plate and sprinkle with finishing salt.
  • Divide the soup into bowls and garnish each bowl with a few crispy sage leaves, garlic chive blossoms, and a drizzle of the oil the sage was fried in. Serve immediately.

Notes

** If you can't find a turban squash, you can substitute it for half a buttercup or butternut squash. If using a buttercup squash, up the amount of stock by 1/2 a cup. 
Keyword beer, cheddar, soup, Squash, turban squash