Soup season is upon us and I love getting creative with the flavours and textures I add to my soups. This squash and sage soup in particular is one I have always gone back to. The smell in the oven, when it is roasting, is one of my favourite smells.
To make soups exciting I think it is important to add toppings and a range of textures and @whitworthsUK Californian walnuts are my go-to. Californian Walnuts are the only tree nut to contain a significant amount of the plant-based omega-3 and are low in sugar and salt so a great addition, especially when roasted.
1 onion, cut into 8ths
5 whole garlic cloves skin on
6 sage leaves
salt and pepper
1 butternut squash, cubed
2 tbsp of olive oil
200ml of coconut milk
500ml of chicken stock
50 of Whitworth Californian walnuts
Preheat the oven to 190C.
Cube the squash, pop in a roasting tray with the garlic, olive oil and chopped onion. Season and roast for 45 minutes.
Then add the sage and walnuts and roast for another 8 minutes.
Blend the squash, onion and garlic (skin removed) with the stock and coconut milk.
Season if needed and serve with yoghurt, chilli flakes, herbs and toasted walnuts on top.