Roasted Butternut Soup

Ingredients

• 1 kg diced butternut
• 2 teaspoons hot curry powder
• 4 whole unpeeled cloves of garlic
• oil for drizzling
• 3 cups warm chicken or vegetable stock
• 1 heaped teaspoon finely grated fresh ginger
• salt and cracked black pepper for seasoning
• knob of butter
• fresh sage leaves

Instructions

1. 1

   Preheat the oven to 200 degrees C. Toss the butternut with the curry powder and oil, place in a roasting tray with the cloves of garlic and roast until the butternut is soft and the edges has started to turn dark brown.

2. 2

   Let the butternut and garlic cool down a bit.

3. 3

   Gently squeeze the roasted garlic from the skins, place in a blender with the butternut, chicken stock and ginger and pulse until smooth. It is easier to do this in two batches.

4. 4

   If you want a smoother soup pass the mixture (or half of the mixture) through a sieve.

5. 5

   Place the soup in a pot and gently reheat till hot and check the seasoning.

6. 6

   Melt the butter in a pan and add the sage leaves.

7. 7

   Fry for a few seconds and spoon over the soup.

8. 8

   Serve with toasted sour dough bread.