Superb Soups

Squash soup with sage toasts

Inspired by a recipe from Jamie Oliver. The soup is so rich and thick and filling. Serve it with generous slices of French baguette and you have a complete lunch that won’t leave you craving for more. I was so full that I couldn’t even manage the slice of brazo de Mercedes that Speedy was offering me for dessert.

This soup cooks in less than 30 minutes with very little work and supervision. In fact, the sage-flavored toasted baguette required more work and attention!


  • 1 large potato
    1 large carrot
    400 to 600 g. of squash
    3 cloves of garlic
    1 large onion
    about 6 c. of good quality broth
    2 tbsps. of butter

    For the sage toasts:

    1 French baguette
    olive oil
    fresh sage
    slices of your favorite cheese



    Make the soup. Peel the potato, carrot and squash. Scrape off the squash seeds. Cut the vegetables into wedges.

    Finely mince the garlic. Roughly chop the onion.

    Heat the butter in a pot. Add the garlic and onion. Cook over medium heat and allow to “sweat” until the onion bits are translucent.

    Pour in the broth. Add the potato, carrot and squash wedges. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 20 minutes or until all the vegetables are mushy.

    Meanwhile, prepare the toast.

    Preheat the broiler to 425F.

    Cut the baguette diagonally into one-inch slices.

    Coat the bottom of a pan with olive. Drop in some fresh sage. Allow to steep over medium-low heat for a couple of minutes to flavor the oil. Scoop out the sage and reserve.

    Add the bread slices in one layer and lightly toast in the oil. Flip to cook the other side.

    If you have more bread slices than you can fit in the pan, repeat the process. After a batch cooks, just pour in more olive oil, add some sage, and so on.

    Arrange the bread slices on a baking sheet and top each with a slice of cheese. Pop in the oven for about five minutes or just until the cheese melts and the bread is well toasted.

    While the bread is in the oven, five minutes are all you need to complete your soup. Just pour the soup — everything, including the vegetables — into a blender and puree. Pour back into the pot and adjust the seasonings.

    To serve, place a slice of bread at the bottom of a soup bowl. Arrange one to two slices on the side. Ladle the soup over the bread. Garnish with the reserved sage and bon appétit!

Cooking time (duration): 30 minutes

Number of servings (yield): 2 to 4

Meal type: lunch / supper

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