Roasted Butternut Squash, Garlic & Sage Soup
Method
Roast the Vegetables: Toss squash cubes in half the olive oil, sea salt, and pepper. Drizzle remaining oil over the garlic bulb, wrap tightly in foil, and roast both on a tray at 200°C (180°C fan) for 30 minutes until caramelised and tender.
Crisp the Sage: Heat a small non-stick pan over medium heat, flash-fry sage leaves for 30 seconds until crisp, and set aside on kitchen paper for garnishing.
Sauté and Simmer: In a large stockpot, sauté the chopped onion until translucent. Squeeze roasted garlic cloves from their skins into the pot, then add squash, butter beans, nutmeg, and hot vegetable stock; simmer gently for 8 minutes.
Blend and Serve: Blitz the soup with an immersion blender until silky smooth. Ladle into warm bowls, seasoning to taste, and top with crisp sage and cracked black pepper.
Nutrition Facts
Per serving
