Butternut squash & sage soup

2 of 5-a-day all you want for christmas blended soup christmas day festive good for you make ahead pumpkin soup squash soup winter winter warmer

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Source

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

1 ½l vegetable stock

bunch chives , snipped, and cracked black pepper, to serve

Method

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.

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.