dinner · vegetarian · gluten-free
Roasted butternut squash soup
Velvety roasted squash soup with apple, sage and a swirl of cream—a make-ahead starter.
- Time
- 70min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
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Method
-
1
Toss squash, apple, onion and garlic with oil and salt; roast at 220°C (425°F) until caramelized, 35–40 minutes.
-
2
Transfer to a pot with stock, sage, cinnamon and nutmeg; simmer 10 minutes.
-
3
Blend until very smooth.
-
4
Stir in cream and adjust salt and pepper.
-
5
Serve topped with pepitas and a drizzle of cream.
