Butternut squash soup recipe with a splash of english vermouth – In the loop drinks

Ingredients

• 1kg Butternut squash, peeled, deseeded and sliced into large cubes. Keep the seeds
• 2tbsp Rapeseed oil
• 1 Large white onion, peeled and thinly sliced
• 2 Cloves of garlic, peeled and thinly sliced
• 800ml vegetable stock or chicken stock
• 100ml In the loop dry white Vermouth
• 100g Dairy free butter or Unsalted butter
• 5 Sage leaves, washed