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baby recipes, basil, butternut squash, easy soup recipe, fresh herbs, parsley, roasted squash, sage, soup, vegetarian

Roasted Butternut Squash & Sage Soup
 I used half of a butternut squash to make a creamy pasta sauce for Cooper, which by the way, I urge you to try as it's yummy. The other half of the squash I used to make this easy soup.

I teamed up the roasted squash with sage for an earthy flavour and then added some zing with a swirl of lemony herb dressing.

The combination was outstanding. I don't think the soup would have been half as good without that contrast. It really turned the soup into something special.

 

This a a flavourful and easy soup. I topped my soup with a swirl of citrusy herb dressing, which was a lovely contrast to the earthiness of the soup.
1. Preheat oven to 200c/180c fan/400f/gas 6.2. Slice the butternut squash in half lengthwise. Scoop out the seeds. Cut into half moon shapes about 2 cm. Toss in olive oil and season with black pepper.3. Roast in the oven for about 20-25 minutes until soft and starting to brown at edges. Remove from the tray and leave to cool.4. Once cool pop the squash into a food processor with the sage and the vegetable stock. Pour into a pot to warm through and season.5. Whizz up the fresh herbs, olive oil and lemon juice, then drizzle over each bowl of soup.
Total time: 35 mins Yield: serves 3 - 4 A few more butternut squash recipes for you to drool over:

* Roasted Butternut Squash with Goat's Cheese from BBC Good Food
* Roasted Butternut Squash Tart with Gorgonzola from Allotment 2 Kitchen
* Comforting Butternut Squash and Red Lentil Dal from Mostly Eating
* Butternut Squash, Feta Cheese & Roasted Pepper Quiche from Farmersgirl Kitchen
* Quinoa, Squash Salad with a Honey Paprika Vinaigrette from Wheat Free Meat Free
* Chunky Carrot and Squash Soup with Coconut and Red Chilli from Tinned Tomatoes