Preheat the oven to 200 degrees C. 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. 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.