- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 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
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.
As a canapéTry serving this soup in individual espresso soups with pancetta dipping soldiers- see 'goes well with' for the recipe.