Super Roast Squash, Sage & Maple Soup

Serves: 4
Cooks in: 90 minutes
Difficulty: 3/10
Gluten free


2 Butternut Squash, halved & roasted + seeds removed

1 Large White Onion

4 Cloves Garlic, chopped small

Handful Fresh Sage

4 tbs Maple Syrup


1 Litre Water

2 tsp Cracked Black Pepper

2 tsp Sea Salt

3 tbs Olive Oil

Roasted your squash halves for 1 hour in an oven set at 180 degrees C.

Place a large saucepan over a low heat & add a touch of oil. When the pan is hot add the onion, garlic & a tablespoon of chopped sage leaves. Sweat the mixture for 10 minutes, getting the onion really golden.

Next to the pan add the squash flesh and let them get a little colour before adding the syrup, seasoning & water.

Bring the soup to a simmer & let it bubble away for 15 minutes before blending until super smooth.

Before serving sauté a few sage leaves & reserved squash seeds until crisp and golden.