Butternut Squash and Sage Soup
Ingredients
- 1 butternut squash
- 1 white onion
- 1 garlic clove
- Handful of sage leaves
- Olive oil
- 500ml veg stock
- Salt & pepper
Preparation
Preheat the oven to 190°C.
Peel and chop the squash into chunks, drizzle with oil, salt, and pepper, and roast for 35-40 minutes until tender.
Chop the onion and garlic roughly and sauté until soft, add in sage leaves and fry for another minute.
Add in the roasted squash and then pour the stock over, bring to a boil, and simmer for 10 minutes.
Blend all until smooth and top with whatever you want, such as crispy sage leaves, crunchy chickpeas, and sesame seeds.
