Place the Butternut, Carrots and Sweet Potato on a baking tray and drizzle the oil and honey over.
Place in a 220°C oven and Roast until soft and Caramelised.
In a large pot, melt the butter and add the leeks and garlic.
Cook until soft then add the vegetables and sage.
Allow to fry for 5 minutes and add the Orange juice and Stock.
Cook for 20 minutes and blend with a hand blender/food processor.
Add the milk, cream and seasoning and allow to come back up to a boil and heat through.
Serve with Cheesy Bruschetta.
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