BUTTERNUT SQUASH & SAGE SOUP

Butternut squash & sage soup image

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

Provided by Good Food team

Time 1h

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 130 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium