A smooth, warming soup made with roasted butternut squash, sweet onion and fragrant sage. Roasting the squash first gives the soup a deeper flavour while keeping the method simple.
Roasted Butternut Squash & Sage Soup
Description
A smooth, warming soup made with roasted butternut squash, sweet onion and fragrant sage. Roasting the squash first gives the soup a deeper flavour while keeping the method simple.
Ingredients
Ingredients
Instructions
-
Heat the oven to 200°C/180°C fan. Put the squash and onion on a large baking tray. Add the garlic, drizzle with 1½ tbsp olive oil and toss to coat.
-
Roast for 30–35 minutes until the squash is tender and lightly caramelised.
-
Meanwhile, heat the remaining oil in a small frying pan and cook the sage leaves briefly until crisp. Transfer to kitchen paper.
-
Squeeze the roasted garlic from its skins into a large saucepan. Add the squash, onion and vegetable stock, then bring to a gentle simmer for 5 minutes.
-
Blend until completely smooth. Stir in the cream, if using, and season to taste. Add a little extra stock or water if you prefer a thinner soup.
-
Ladle into bowls and finish with the crisp sage leaves.
Note
The soup can be made up to 3 days ahead and reheated gently. For a dairy-free version, omit the cream or use a plant-based alternative.
butternut squash soup, sage soup, roasted squash soup, easy soup recipe
