Roast Butternut Squash & Sage Soup

Name: Roast Butternut Squash & Sage Soup
Yield: 4
Ingredients: 1 large Butternut squash, peeled and cubed; 8 Sage leaves; 1 Onion, chopped; 800 ml Vegetable stock; 3 tbsp Olive oil; 3 tbsp Cream (optional)

1 hr · serves 4

Crops from your garden in this recipe: 🎃 Butternut squash 🌿 Sage 🧅 Onion

Ingredients

1 large Butternut squash, peeled and cubed (grown in the garden)
8 Sage leaves (grown in the garden)
1 Onion, chopped (grown in the garden)
800 ml Vegetable stock
3 tbsp Olive oil
3 tbsp Cream (optional)

Green items are crops you can grow yourself.

Method

Heat the oven to 200C (180C fan). Roast the squash with 2 tbsp oil and a little salt for 30 minutes until soft and golden.
Soften the onion in a large pan with 1 tbsp oil and half the sage, chopped.
Add the roasted squash and stock and simmer for 10 minutes, then blend until smooth.
Fry the remaining sage leaves in a little oil until crisp.
Serve the soup topped with the crisp sage and a swirl of cream.