Butternut squash and sage soup

• olive oil↗1 tbsp tbsp
• butter↗1 tbsp tbsp
• onions↗3

  chopped

• chopped sage2 tbsp tbsp
• peeled, deseeded butternut squash1.4kg kg

  - buy whole squash and prepare, or buy bags of ready-prepared

• clear honey↗1 tbsp tbsp
• vegetable stock↗1 ½l l
• bunch chives

  snipped, and cracked black pepper, to serve

Step-by-step instructions

1. 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.

2. 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.