Roast Squash & Sage Soup

Method

1. Mark step 1 as done

   Roast the squash

   Toss the squash in half the oil and roast at 200°C (180°C fan) for 30 minutes.

   Timer: 30:00

2. Mark step 2 as done

   Soften the onion

   Cook the onion gently in a large pan for 8 minutes, then add the garlic.

   Timer: 8:00

3. Mark step 3 as done

   Simmer

   Add the squash and stock. Simmer for 10 minutes.

   Timer: 10:00

4. Mark step 4 as done

   Blend

   Blend until smooth. Season and add a squeeze of lemon.

5. Mark step 5 as done

   Crisp the sage

   Fry the sage leaves in the rest of the oil for 30 seconds. Scatter over the soup.