- 400g of butternut squash (or eating pumpkin) peeled and cubed
- 1 red onion, sliced
- 1 garlic clove, crushed
- 1 tbsp of olive oil
- 500g of potatoes, peeled and cubed
- 1/2 tsp of dried sage
- 600ml chicken stock
- Salt & Pepper
Preheat oven to 200C. Put the squash, red onion and garlic into a roasting dish. Drizzle over the oil and then sprinkle with dried sage, sea salt and pepper. Toss to coat. Put in the oven and roast for 40 minutes.
Place the potatoes in lightly salted water and bring to the boil, cover and simmer for 15-20 minutes until soft. Drain and set aside.
When the butternut squash is roasted, add it to the potato and pour in the stock. Use a handheld blender until you have a thick, smooth soup. Return to the hob and heat until just below boiling, taste and season.