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