Roasted butternut squash, sage and macadamia soup
So simple and quick, virtually no prep. Love adding blended nuts to soup as such neat way to make them rich and creamy, but without dairy or gluten. Packed full of healthy fat and fibre to make you feel fuller for longer. Sage and squash is a perfect classic combo....
Ingredients - makes 6-8 portions
1 medium Butternut squash (diced 1cm sqs)
1 Onion (cut in quarters)
3 Garlic cloves (skin on)
1 tbsp Olive oil
150g Macadamia nuts
20g Fresh sage leaves
2 ltrs Vegetable bouillon (hot)
Sea salt and black pepper
Place the squash, onions and garlic in a bowl with the olive oil and season. Toss together to coat before placing on to a lined baking tray. Roast in the oven for 30-40mins @ 180 degrees C until roasted and cooked through.
Peel the garlic cloves and onions, discard any dried out skin. Add with the rest of the ingredients in to saucepan and bring to the boil. Blend together until smooth (you may have to do in batches). Serve.
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