Organic Squash Soup
4 tbsp extra virgin olive oil
2 organic medium cooking onions (chopped)
2 organic medium Yukon gold potatoes (diced)
2 organic squash (acorn, kabocha or butternut) Cut into 1 inch pieces.
1 bunch of fresh organic sage (finely chopped) Save a few whole leaves for garnish!
1 head of organic garlic, roasted
3 litres organic, gluten-free vegetable stock
Salt and pepper to taste
Sauté onions in olive oil over medium heat until onions start to caramelize.
Add vegetable stock, squash, potatoes, squeeze roasted garlic from the skin into the pot as well. Simmer until squash and potatoes are tender.
Add sage, salt and pepper.
Purée the soup in a blender in small batches, garnish with a sage leaf and serve.
Recipe provided by Executive Chef John Robertson
Photo credit Julie Daniluk