Ingredients
Equipment
Method
- Pre-heat the oven 250F/200C/180C Fan.
- Prepare the vegetables. Peel and roughly cube the butternut squash 2 pounds butternut squash) and the carrots (7 ounces carrots ). Slice the onion (1 onion) into quarters.
- Add the vegetables to a roasting tin. Spread them out so they're not crowded. If you need to, use two baking trays. Add the unpeeled garlic cloves (5 garlic cloves) to roast alongside the other vegetables.
- Add the 2 tablespoons of olive oil (2 tablespoons olive oil), 3 tablespoons of maple syrup (3 tablespoons maple syrup) and 4 tsp of dried sage (4 teaspoons dried sage). Stir to coat all of the vegetables. Season with a little salt and pepper.
- Put the tray(s) into the oven and roast for 15 minutes. Remove from the oven, give everything a good stir, and put the tray(s) back into the oven for a further 15 minutes.
- Add the stock ( 4 cups vegetable stock) to a large pot, place it on the stove and bring it to a simmer.
- At the end of the fifteen minutes, remove the vegetables from the oven. Peel the roasted garlic cloves (they'll be soft and a bit hot, so be careful. The garlic should just squeeze out of their skin) and add everything to the pot of stock.
- Add the milk (1/2 cup milk) and bring everything to a simmer.
- Blend the soup using either a blender or an immersion/stick blender. Blend until it is smooth.
- Taste the soup and season it to your taste (salt and pepper). Adjust the consistency by adding a little more milk or water if it's too thick. If it seems a little thin, then cook for a little while longer to reduce the liquid content.
- Serve with your favourite soup garnishes and enjoy!
Nutrition
Notes
Nutritional Information: This is computer-generated and is intended to be used as a guideline only.
