Roasted butternut squash soup

Method

• step 1

  Chop the butternut squash into large chunks and remove the seeds. Half the sweet potato. Put squash and sweet potato pieces into a roasting tray and drizzle with olive oil. You can leave the skins on to protect the veg during roasting.

• step 2

  Whilst the vegetables are roasting peel and chop the carrot, onion, chilli and garlic and pick the leaves of the sprigs of sage.

• step 3

  Heat couple of tablespoons on olive oil in a pan and add the herbs. Fry for 2-3 minutes without browning and remove from the oil. The oil now has a wonderful herby flavour. Next add the onion and carrot and cook until onion has softened. Then add the garlic and the chilli and cook another 2-3 minutes.

• step 4

  Once the squash and the sweet potato are soft remove them from the oven and peel away the skin before adding to the onion mix.

• step 5

  Pour in the stock and cook for further 10 minutes or until carrots are soft. Add salt to taste.

• step 6

  Use a food processor or a hand blender to pure the soup.