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Preparation Method

Prep onion, chopped garlic clove, chopped butternut squash, deseeded and chopped gluten-free vegetable stock 1 tsp chopped sage, plus 20 small leaves, cleaned and dried apple, peeled, cored and diced STEP 1 Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender. STEP 2 Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. Will keep for several hours. STEP 3 Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick. STEP 4 For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised. STEP 5 To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper. source: bbcgoodfood.com