Roast squash and sage soup
Squash roasted until its edges caramelise, blended with garlic and sage into a thick, sweet soup. A good autumn lunch, and the oven does most of the work.
Method
- Heat the oven to 200°C (180°C fan). Peel and deseed the squash and cut it into 2 cm cubes. Cut the onion into wedges and leave the garlic cloves in their skins.
- Spread the squash, onion and garlic on a large roasting tray, toss with the olive oil and season well with salt and pepper. Roast for 30 minutes, turning once, until the squash is soft and browned at the edges.
- Near the end of the roasting time, dissolve the stock cube in 600 ml of boiling water from the kettle and stir in the dried sage.
- Squeeze the garlic out of its skins. Tip the roast vegetables into a blender (or a deep jug if you are using a stick blender), pour in the hot stock and blend until smooth.
- Stir in the oat cream and season to taste, adding a splash of hot water if the soup is too thick.
- Toast slices of sourdough until golden. Serve the soup in bowls with the toast.
Tip Hot soup can spit out of a sealed blender jar. Leave the vent open and cover the lid with a tea towel.
Per portion
| Energy | 587 kcal |
| Protein | 15 g |
| Carbohydrate | 91 g |
| of which sugars | 26 g |
| Fat | 16 g |
| of which saturates | 4 g |
| Fibre | 12 g |
| Salt | 3.2 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- squash800 g
- onion1
- garlic3 cloves
- oat cream100 ml
- sourdough loaf½
- dried sage1 tsp
- vegetable stock cube1
- olive oil1 tbsp
