1 medium butternut squash, peeled, seeded and chopped
2-3 cloves of garlic
Large bunch of fresh sage, chopped.
Vegetable / meat stock
Garnish recommendations – coconut flakes, pumpkin seeds, yoghurt, walnuts, roasted sage leaves
Preheat the oven to 180 – 200. Place the squash and garlic on a baking tray, drizzle olive oil and sprinkle with salt and pepper. Roast for 30 – 45 mins turning over half way through. They should be slightly browned and fork-tender. Once ready remove from oven and set aside.
In a large pot heat oil. Add onion and fresh sage. Saute until translucent.
Add the squash, stock and salt and pepper. Bring to a boil and allow to simmer for around 20 minutes.
Using a blender, blend until smooth – you may need to add in a little more water to get your desired consistency.
Return to pot to keep warm
Serve and garnish. This soup is tasty with a whole host of garnishes. A simple yet delicious topping of crispy roasted sage leaves or what we have gone for here is coconut flakes, pumpkin seeds and a sprinkle of chilli flakes – yum !