We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 200°C fan.
Add the butternut squash, potato, and onion to a roasting tray. Drizzle with olive oil and season with smoked paprika, thyme, salt, and plenty of black pepper.
Slice the top off the garlic bulb, drizzle with a little olive oil, wrap loosely in foil, and add to the tray.
Roast for 35-40 minutes until everything is soft and caramelised. Add sage leaves for the final 10-15 minutes.
Squeeze the roasted garlic cloves into a pot, then add the roasted vegetables and sage.
Add around 500 ml stock and blend until completely smooth. Add more stock gradually until you reach your preferred consistency.
Place over a low heat and stir through the cream, parmesan, maple syrup, and a squeeze of lemon. Taste and season.
Fry a few sage leaves in a little olive oil or butter until crispy.
Serve with a swirl of cream, crispy sage, pumpkin seeds, parmesan, and a little chilli oil.
Want to keep this recipe for later? We can email it to you!
You can substitute maple syrup with honey for a different sweetness.
For a vegan version, use vegetable stock and omit the cream and parmesan.
Can I use a different type of squash?
Yes, you can use any squash you prefer, but the flavor may vary slightly.
How can I make this soup vegan?
Use vegetable stock and omit the cream and parmesan.
Can I freeze this soup?
Yes, this soup freezes well. Just make sure to cool it completely before freezing.
What can I use instead of sage?
Thyme or rosemary can be used as alternatives to sage.
How do I make the soup thicker?
Reduce the amount of stock or add more potato to thicken the soup.
