A soup for grey days: roasted squash & sage
July 15, 2026
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Recipes · On the Table
A soup for grey days: roasted squash & sage
By Irina • November 2026 • 6 min read
There’s a particular kind of grey afternoon — the light going early, the kettle always on — when nothing will do but a bowl of soup. This is the one I come back to. It’s built on the squash that fills the shop’s crates this time of year, roasted until the edges catch and caramelise, then blitzed with sage and a little cream until it’s velvet.
It asks very little of you. Most of the work is the oven’s, and most of the flavour comes from doing one thing properly: giving the squash enough time and enough heat to turn genuinely sweet. Rush it and you’ll have a perfectly nice soup. Wait for it, and you’ll have something that tastes looked-after.
What you’ll need
I’ve written this to serve four generously, with a bowl left over for lunch the next day — because cold-weather soup is always better on the second day.
The Recipe
15
Mins Prep
45
Mins cook
4
Servings
Ingredients
1 medium crown prince or butternut squash
1 onion, roughly chopped
3 cloves garlic, skins on
A small handful of fresh sage leaves
2 tbsp olive oil
800ml vegetable stock, hot
A splash of cream (optional)
Sea salt & black pepper
Method
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