Butternut Squash Soup With Sage

Updated: Oct 10, 2019

Serves 1


About 100g red pumpkin, cut into chunks

1 pinch dried chili flakes

1 pinch cumin powder

½ onion, diced

Salt & pepper

½ tsp. olive oil

½ tsp. dried sage

1-cup veg stock


1. Place the pumpkin chunks into a baking tray. Top with salt, chili flakes and cumin powder and bake at 200 degrees C for about 40 minutes or until cooked soft.

2. In a soup pot heat the olive oil adding the onion and sage.

3. When onions turn pink add the cooked squash and the stock.

4. Bring to a boil and then puree. If soup is too thick add a little more stock.

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