Autumn · Soup
Roasted Butternut Soup
Roasting the squash first gives this soup a deep, sweet, nutty flavour.
- 55 min
- Serves 4
- Vegetarian
- Autumn
You need
Method
- Step 1: Heat the oven to 425°F. Peel and cube the squash, quarter the onion and toss with the oil and salt on a tray with the whole garlic cloves.
- Step 2: Roast 30 minutes, until soft and browned at the edges.
- Step 3: Tip into a pot with the broth and a peeled, chopped apple and simmer for 10 minutes. Blend until smooth.
- Step 4: Fry a few sage leaves in a little oil until crisp and scatter over each bowl.
Also good in autumn
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