Roast butternut soup with baked apple and crispy sage

Nutrition Facts

Servings 4

Yields4 Servings


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



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.

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