Butternut squash and Parmesan soup: catch 22 recipe
(serves 6-8)
There’s something quietly magical about Christmas in North Wales. The days slow down, the skies turn a little moodier, and the kitchens in our hideaways become the heart of everything: places where boots are kicked off, stories are shared, and something comforting is gently bubbling on the stove. For our 8 Cooking Kitchens of Christmas, we’re sharing a recipe that feels made for this moment. Simple, seasonal and soul-warming, this Butternut Squash & Sage Soup comes from our friends at Catch 22 and is perfect for bringing everyone together after a winter’s day exploring.
“There’s a special kind of comfort food that only makes sense at Christmas. The tree lights are on, the Anglesey weather is being dramatic for no reason, and you want something that feels like a warm hug in a bowl. This soup does exactly that! It’s the sort of thing you serve before a big family meal when everyone needs settling down and warming up. Top with the sage crisps, and a dollop of crème fraiche if you want to be indulgent- serve with plenty of thickly buttered sourdough bread.” – Catch 22
Ingredients
1 large butternut squash (about 500g prepared), peeled and cut into chunks
30g butter + 30g cooking oil
1 large onion, roughly chopped
40g grated Parmesan
750ml vegetable stock (cube is fine)
Salt & pepper
Method
- Heat the oven to 180°C. Toss the squash with a little oil, season well, and spread out on a baking tray. Roast for about 30 minutes, or until a knife slides in easily and it has started to colour.
- Melt the butter with the oil in a large saucepan. Add the onion and cook gently until soft.
- Add the roasted squash and the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
- Remove from the heat and stir in the Parmesan until fully melted. Taste, season, and adjust.
- Blend until perfectly smooth (do it in batches if using a jug blender).
- Pass through a fine sieve if you want it ultra-silky, though it’s optional.
Microwave Sage Crisps
- Strip sage leaves from the stalks and lay them on a plate lined with kitchen roll.
- Lightly mist or dab with a little oil.
- Cover with another piece of kitchen roll.
- Microwave in short bursts — usually 60–90 seconds total — until crisp.
- Let them cool; they’ll get even crispier.
A big thank you to our friends at Catch 22 for sharing this beautiful winter warmer. This is the kind of dish that feels perfectly at home in the kitchens of our hideaways, filling the space with warmth and comfort as it simmers away. Whether served after a blustery coastal walk or as the opening course to a festive family feast, it’s simple, seasonal and made for sharing, perfect for our 8 Cooking Kitchens.
