Roasted Butternut Squash Soup with Calvados and Sage

Roasted Butternut Squash Soup with Calvados and Sage

(serves at least 4)

1 large butternut squash, cut in half lengthwise

butter to smear on each half

6 sage leaves

sea salt and pepper

1 shallot, roughly chopped

4 cloves garlic, roughly chopped

chicken stock to cover all vegetables, at least 6 cups

good splash Calvados

single cream to drizzle

Lay the butternut squash halves, buttered and with sage leaves on them, in a roasting tin and roast at 200C/400F for 45 minutes.  Drip the melted butter from them into a frying pan and fry the shallots and garlic till soft.  Scrape the cooked squash and sage leaves into a large stockpot and add the shallots and garlic and melted butter.  Pour in chicken stock to cover, then the Calvados.  Simmer for 10 minutes then whizz with a hand blender till perfectly smooth.  Drizzle cream and serve hot.