Butternut Squash & Sage Soup

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

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  130

• Protein

  3g

• Carbs

  21g

• Fat

  4g

• Saturates

  1g

• Fibre

  5g

• Sugar

  14g

• Salt

  0.5g

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

Directions

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.

Categories: All Christmas