Ingredients
- 1 butternut squash
- 2tbs olive oil
- Sea salt and black pepper
- 50g butter
- 1 onion, diced
- 3 cloves garlic, sliced
- ½tbs sage leaves, chopped
- About 650ml chicken or vegetable stock, enough to cover
- 80ml cream
- 50g butter
- Handful sage leaves, for garnish
- Preheat the oven to 200 degrees. Peel the squash and dice into cubes, then place it in a large bowl. Add the olive oil, season with salt and pepper, and stir with a wooden spoon to evenly coat the squash in the oil and seasoning.
- Place on a baking tray and spread out to an even layer, then place in the oven and roast for 25 minutes until caramelised and soft.
- Place a medium saucepan on the heat and add the butter. Add the onion, garlic and chopped sage and cook for two to three minutes until browning, then add the roasted squash and cook for two minutes.
- Add your choice of stock – enough to cover the veg – and bring to the boil, then reduce the heat and allow to simmer for two minutes. Stir in the cream, then remove from the heat and blend until smooth in a blender or with a stick blender. Adjust the seasoning with salt and pepper.
- In a nonstick pan, add some butter and some whole sage leaves and fry for two to three minutes on a medium-high heat until the leaves have gone crispy and the butter has browned, then remove from the heat.
- To serve, ladle the soup into serving bowls, then top with some crispy sage leaves and a drizzle of the browned butter.
