Ingredients
Serves 4
1 small butternut squash (about 1kg), quartered lengthwise
3 sprigs fresh thyme
4 garlic cloves, unpeeled
3 tbsp olive oil
1 medium onion, peeled and finely chopped
2 celery stalks, finely sliced
1 carrot, finely sliced
2 garlic cloves, peeled and chopped
6 fresh sage leaves, chopped
500ml vegetable stock
500ml water
salt and freshly ground pepper
Preparation
