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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
AS A CANAPé

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

Recipe from Good Food magazine, December 2012

Goes well with

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A star rating of 4.5 out of 5.42 ratings
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