Roasted Butternut, Sage and Chilli Soup
- 1 butternut squash
- 1 tbsp rapeseed oil
- 350-400ml vegetable stock
- 1/4 tsp chilli flakes
- 1 tsp flaky salt (halve if using fine salt)
- Freshly ground black pepper
- 5-6 leaves of sage (depending on how strong you like it!)
Savoury Toasted Seeds
- Preheat the oven to 200°C and line a baking tray with paper or foil.
- Cut the butternut squash in half lengthways and scoop out the seeds and stringy flesh.
- Score lines across the flesh to help the heat penetrate and rub with the oil.
- Place into the oven for 40 minutes or until it looks golden on top and is soft and cooked all
the way through. Remove from oven and set aside to cool slightly.
- While the squash is cooling prepare your seeds by placing them into a dry frying pan and
place over a medium heat. Keep an eye on them, shaking them frequently so that they don’t
burn. The pumpkin seeds will swell up as they toast, this should only take 2-3 minutes.
- Once they are all toasted turn the heat down to low and pour the soy sauce over the seeds,
stirring quickly. The water will quickly evaporate and leaving a savoury coating on the
seeds. Remove from the heat and set to one side.
- Once the butternut has cooled slightly remove the flesh from the skin by either scooping it
out with a spoon or turning the halves over and peeling the skin away.
- Place the flesh into a saucepan, adding the vegetable stock, sage, chilli and salt and
pepper. I tend to go easy on the chilli and sage to begin with as they’re both quite powerful
flavours – you can always add more later! (If you have a blender that also heats, like a
Vitamix, you can do steps 8 & 9 in your blender.)
9. Using a stick blender, whizz up the soup until it is smooth and heat through on the stove
before serving. Adjusting the seasoning and add more stock, if needed. You’re aiming for
a thick consistency – or else your seeds will sink! Sprinkle over the seeds and a few chilli
flakes just before serving.