Roast Butternut Squash Soup

Directions

1. 1

   Peel, deseed, and chop your squash and pumpkin into chunks. You can roast the skin and seeds for a snack or garnish!

2. 2

   In a large bowl, season well with salt and pepper, then mix with enough olive oil to coat. Mix well.

3. 3

   On a large roasting tray, lay the bunch of sage and rosemary on the bottom, then cover with squash and pumpkin.

4. 4

   Slice a bulb of garlic in half, drizzle with olive oil, and add to the tray. Roast in a hot oven until tender.

5. 5

   Finely dice the onion and ginger. Add a glug of olive oil to a pan, then sauté the onion and ginger until softened.

6. 6

   Add the pumpkin and squash to the pan, mixing well. Add a drizzle of agave, then cover with veg stock and simmer with more rosemary and sage for 10-15 minutes.

7. 7

   Add the chunky soup to a blender and blitz until smooth. Whisk in the coconut milk and check for seasoning.

8. 8

   To garnish, finely chop the chives and a red chilli. Mix well with a glug of good olive oil until combined.

9. 9

   Ladle the soup into bowls, drizzle with the chive oil and coconut milk, and then enjoy!