Roasted butternut squash and sage soup

Name: Roasted butternut squash and sage soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 Butternut squash, peeled, deseeded and cubed; 1 Onions, cut into wedges; 0.2 Garlic, cloves left whole in their skins; 30 ml Olive oil; 1 g Dried sage; 1 Vegetable stock cubes, made up with 900ml hot water; 2 g Salt; 1 g Black pepper; 60 ml Double cream, to swirl

Squash roasted until sweet and caramelised, then blended into a velvety soup with a hint of sage. Pure autumn in a bowl, and a gentle first spoon for kids.

Ingredients

1 Butternut squash, peeled, deseeded and cubed
1 Onions, cut into wedges
0.2 Garlic, cloves left whole in their skins
30 ml Olive oil
1 g Dried sage
1 Vegetable stock cubes, made up with 900ml hot water
2 g Salt
1 g Black pepper
60 ml Double cream, to swirl

Method

Heat the oven to 200°C (180°C fan). Toss the squash, onion and garlic with the oil, sage, salt and pepper and roast for 35 minutes until soft and catching at the edges.
Squeeze the garlic from its skins into a pan, add the roasted veg and stock and simmer for 5 minutes.
Blend until completely smooth, adding a splash more water if it's too thick. Taste for seasoning and serve with a swirl of cream.