Roast butternut soup with baked apple and crispy sage

Roast butternut soup with baked apple and crispy sage

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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.
Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

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