1.6kg winter squash
1 red onion
3 cloves garlic
1L chicken or vegetable stock
2 bay leaves
Himalayan/sea salt and black pepper
Sage & thyme oil
1 garlic clove
Pinch Himalayan/sea salt
4 sprigs thyme, leaves picked and finely chopped
12 sage leaves, finely chopped
Extra Virgin olive oil
- Peel, de-seed and roughly chop the squash into 1 inch cubes. Peel and roughly chop the onion and garlic. Place in a large saucepan along with the bay leaves and stock. Bring to a boil before turning down to a simmer. Leave to simmer with the lid on for 45mins-1hr, or until the squash is soft. Blend until smooth. Add salt and pepper to taste.
- To make the pesto, add all ingredients except the oil to a pestle and mortar - crush until a smooth paste is formed. Drizzle in the oil whilst stirring with the pestle until it’s a loose pesto consistency.
- Serve the soup with a drizzle of the herby oil.