Roast butternut soup with baked apple and crispy sage

Nutrition Facts

Servings 4

Yields4 Servings

Ingredients

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

Method

1

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.

2

Add in one apple and the squash and continue to cook, stirring frequently, for five minutes.

3

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.

4

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.