Roast butternut squash soup with fried sage and parmesan

There’s nothing like a warming soup on a chilly December evening. Try our roast butternut squash soup with sage and Parmesan – the perfect way to use this abundant seasonal beauty.

Ingredients:

• 1 large butternut squash, peeled, deseeded, and cubed

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 litre vegetable stock

• 100ml double cream

• Handful of fresh sage leaves

• 50g grated Parmesan cheese

• Salt and pepper to taste

Method:

1. Preheat your oven to 200°C (180°C fan). Toss the squash with olive oil, salt, and pepper, then roast for 30–35 minutes until tender.

2. In a large pot, heat 1 tbsp olive oil. Sauté the onion until translucent, then add the garlic and cook for 1 minute.

3. Add the roasted squash and stock. Simmer for 10 minutes.

4. Blend the soup until smooth. Stir in the cream and adjust seasoning.

5. In a small pan, fry the sage leaves in a little olive oil until crispy.

6. Serve the soup hot, garnished with sage leaves and Parmesan.

7. For added crunch, you can top with toasted cashews or pumpkin seeds