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Butternut squash & sage soup

This vibrant orange pumpkin blend is a healthy way to warm up - served with herbs and a drizzle of honey

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 130
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 14
  • Protein 3
  • Fat 4
  • Fibre 5
  • Salt 0.5

Nutrition per serving

  • Calories 130
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 14
  • Protein 3
  • Fat 4
  • Fibre 5
  • Salt 0.5

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 onions, chopped
  • 2 tbsp chopped sage
  • 1.4kg peeled, deseeded butternut squash - buy whole squash and prepare, or buy bags of ready-prepared
  • 1 tbsp clear honey
  • 1½ l vegetable stock
  • bunch chives, snipped, and cracked black pepper, to serve

Tip

As a canapé
Try serving this soup in individual espresso soups with pancetta dipping soldiers- see 'goes well with' for the recipe.

Method

  1. Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft – about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.

  2. Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.

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