Roasted butternut squash soup

Instructions

Preheat oven to 375°F

Toss the butternut squash in a bowl, add the shopped garlic, a few turns with olive oil and pop onto a Silpat-lined baking sheet. Season with salt and pepper and and pop it in the oven. Cook until nice and soft (about35-40 minutes), at which point your kitchen will smell great.

Sweat the onion and celery in a large soup pot until soft, about 10 minutes. Add the cooked squash and cover with the chicken stock, plus about an inch. Heat through.

Blend carefully in batches, adding salt, pepper and sage as you do.

Transfer back to the pot and add the cannellini beans and sage. Season generously with salt and pepper, and bring up to a serving temperature, over low heat.