2 Butternut Squash, halved & roasted + seeds removed
1 Large White Onion
4 Cloves Garlic, chopped small
Handful Fresh Sage
4 tbs Maple Syrup
1 Litre Water
2 tsp Cracked Black Pepper
2 tsp Sea Salt
3 tbs Olive Oil
MethodWatch Tutorial Video
Roasted your squash halves for 1 hour in an oven set at 180 degrees C.
Place a large saucepan over a low heat & add a touch of oil. When the pan is hot add the onion, garlic & a tablespoon of chopped sage leaves. Sweat the mixture for 10 minutes, getting the onion really golden.
Next to the pan add the squash flesh and let them get a little colour before adding the syrup, seasoning & water.
Bring the soup to a simmer & let it bubble away for 15 minutes before blending until super smooth.
Before serving sauté a few sage leaves & reserved squash seeds until crisp and golden.