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Roast butternut soup with baked apple and crispy sage

Roast butternut soup with baked apple and crispy sage

Servings 4
Calories

Ingredients
 

  • 1 Onion
  • 2 Garlic cloves
  • 1 Large squash, peeled and chopped
  • 3 Apples chopped
  • 1 l Vegetable stock
  • Few Fresh sage leaves
  • Salt & pepper to taste

Instructions
 

  • Heat some oil in a pan, then add the onion and fry until fragrant. Add in the garlic and continue to cook, stirring often, for a few minutes.
  • Add in one apple and the squash and continue to cook, stirring frequently, for five minutes.
  • Add in the veg stock, then bring to a simmer and cook until the squash has softened. Blend smooth, seasoning to taste, adding more liquid if desired.
  • Now, gently fry the remaining apples until caramelised. Sprinkle with a touch of sugar, if desired. Heat the sage until crisp. Serve scattered on top of the soup.