Name: Roasted Squash and Apple Soup
Yield: 4 to 6
Ingredients: 1 butternut squash (around 900g/2lb), peeled and deseeded, then cut into 1cm/½-inch slices; 2 eating/dessert apples (around 250g/9oz), cored and cut into 1cm/½-inch slices; 1 large onion (around 250g/9oz), cut into wedges; 4 garlic cloves, peeled but left whole; 45g/1½oz fresh root ginger, peeled and roughly chopped; 1½ fl oz/45ml apple cider vinegar; 10g/½oz sage leaves; 1 litre/1¾ pint chicken (or vegetable) stock; Olive oil, for cooking; Sea salt and freshly ground black pepper; Yoghurt, to serve; For the crispy breadcrumb topping; 50g/2oz fresh breadcrumbs; 50g/2oz pumpkin seeds; 10g/½oz sage leaves, the smaller the better (if large, tear in half; Olive oil, for frying

VMG Recipes