• 1 medium butternut squash, peeled, seeded and chopped

  • Olive oil

  • 2-3 cloves of garlic

  • 1 onion

  • Large bunch of fresh sage, chopped.

  • Vegetable / meat stock

  • Garnish recommendations – coconut flakes, pumpkin seeds, yoghurt, walnuts, roasted sage leaves




  1. 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.

  2. In a large pot heat oil. Add onion and fresh sage. Saute until translucent.

  3. Add the squash, stock and salt and pepper. Bring to a boil and allow to simmer for around 20 minutes.

  4. Using a blender, blend until smooth – you may need to add in a little more water to get your desired consistency.

  5. Return to pot to keep warm

  6. 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 !

  7. Enjoy !