Roasted Butternut Squash & Sage Soup

Ingredients

• 0.5  butternut squash 
• 3  sage leaves fresh
• 1 handful herbs fresh good
• 1 tablespoon juice of lemon 
• 3 servings another splosh olive oil 
• 3 servings grinding of pepper black
• 3 servings seasoning of salt and pepper 
• 1 pint vegetable stock 

Equipment

• food processor
• bowl
• oven
• pot

Directions

1. Preheat oven to 200c/180c fan/400f/gas 6.
2. Slice the butternut squash in half lengthwise. Scoop out the seeds.
3. Cut into half moon shapes about 2 cm. Toss in olive oil and season with black pepper.
4. Roast in the oven for about 20-25 minutes until soft and starting to brown at edges.
5. Remove from the tray and leave to cool.
6. Once cool pop the squash into a food processor with the sage and the vegetable stock.
7. Pour into a pot to warm through and season.
8. Whizz up the fresh herbs, olive oil and lemon juice, then drizzle over each bowl of soup.