Preheat the oven to 200ºC.
Toss the butternut with the curry powder and oil, place in a roasting tray with the cloves of garlic and roast until the butternut is soft and the edges has started to turn dark brown.
Let the butternut and garlic cool down a bit. Gently squeeze the roasted garlic from the skins, place in a blender with the butternut, chicken stock and ginger and pulse until smooth. Tip:
It is easier to do this in two batches. If you want a smoother soup pass the mixture (or half of the mixture) through a sieve.
Place the soup in a pot and gently reheat till hot and check the seasoning.
Melt the butter in a pan and add the sage leaves. Fry for a few seconds and spoon over the soup.
Serve with toasted sour dough bread.Recipe reprinted with permission of HeinStirred. To see more recipes, click here.