Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast butternut squash
Preheat the oven to 200°C/180°C. Peel the butternut squash and chop it into small chunks. Place the squash onto a lined baking tray, drizzle with oil and season with salt. Roast for 25 min. After 25 min, add the bread to the tray and cook for 10 min further.
Tip!Hate waste? Use the seeds from the butternut squash too! Fry them along with the pumpkin seeds in step 2.
Meanwhile, toast the pecan nuts and pumpkinseeds in a dry pan for 5 min or until fragrant. Transfer to a plate. Reserve the pan. Peel and finely chop the onions and garlic. Peel and mince the ginger (tip: use a spoon to peel the ginger). Pick the sage leaves.
3 Fry sage
Heat the reserved pan over a medium heat with the veganbutter. Add a pinch of salt. Once the butter has melted, add half of the sage (save the rest for step 5) and fry for 2-3 min or until the sage turns crispy and the butter starts to turn brown. Once crispy, remove the pan from the heat. Carefully fish out the sage leaves using kitchen tongs and set aside. Leave the butter in the pan.
Return the reserved pan to a medium heat with the sagebutter. Add the onions with a pinch of salt and fry for 3 min. Add the garlic, turmeric and ginger. Cook for 2 min further.
Once the squash is roasted, transfer it to a blender (reserve some pieces for topping). Boil the measuredwater. Add the fried onions, garlic and ginger to the blender. Add the mushroomstockcube, remaining freshsage, boiled water, almondmilk and nutritionalyeast. Blitz until smooth.
Divide the soup among bowls. Top with the toasted pumpkin seeds and pecannuts. Garnish with the crispy sage, reserved butternut chunks and a crack of blackpepper. Serve the warm baguettes to the side.