Squash and Cauliflower Soup Recipe with Sage by Hugh Fearnley-Whittingstall

This soup recipe is so easy to make: the veg are simply roasted then blitzed. It’s fantastic finished with a trickle of good, sweet balsamic vinegar. Serves 6–8 Ingredients: – 1 small-medium cauliflower (about 700g) – About 600g squash, such as a small onion squash, or ½ large butternut or a chunk of Crown Prince …

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