4 Honey Nut Squash - Halved, Seeds Removed

4 Forelle Pears (or other variety) - Halved, Core Removed

Olive Oil

Salt and Pepper (for Roasting)

1 Red Onion - Diced

2 Cloves of Garlic - Minced

Salt and Pepper (For Soup Base)

2 Tsp Ground Tumeric

3-4 Whole Star Anise

2 Litres Best Quality Chicken Stock

Crispy Sage Leaves to Garnish

Roasted Pear & Honey Nut Squash Soup

* I like to make this soup a day in advance or a few hours ahead of serving. I do the recipe right up until the removing of the star anise from the liquid. I find that leaving the star anise in for a while after the simmering process imparts more of its flavour. Allow the mixture to cool for a couple hours or overnight and then remove the star anise and proceed with the remainder of the recipe. Gently reheat the soup when ready to serve.

Heat oven to 400. Drizzle an oven safe pan/dish with olive oil. Place the cut squash along with the pears in the pan and season with salt and pepper. Roast for 35-40 minutes until tender. Allow to cool slightly and then remove the squash flesh from the skins and discard the skins. The skins of the pears can remain.

In a large pot heat the olive oil and add the onion, garlic, turmeric, star anise and salt and pepper. Cook over medium heat for 6-8 minutes until the onions are softened. Add in the roasted squash and pears and stir to combine. Top with the chicken stock and bring to a gentle boil, reduce heat to medium low and simmer for 30 minutes more with a lid on.

Remove from heat and pluck out the star anise. Use an immersion blender to finely puree the soup (add a bit more liquid if needed to reach the desired consistency).

Garnish with crispy sage leaves, sage oil and a whole star anise.

Crispy Sage Leaves

Heat olive oil in a pan. Gently add in clean whole fresh sage leaves and fry until crispy, takes just a couple minutes. Remove to a paper towel to drain and cool. Save the sage infused oil to drizzle on the soup as well.