This soup is the winning combination of tasty, simple and low fat so it’s perfect for this chilly post-Christmas time of year. The recipe is very forgiving so don’t worry too much about exact measurements.
- 1 butternut squash, peeled, deseeded and chopped into big chunks (roast potato size)
- Fresh sage, roughly chopped (I used one of those small supermarket packs which was 20g)
- 1 large onion, roughly chopped
- 500ml fresh chicken stock (or vegetable if you prefer)
- Put a little olive oil in a roasting tray and put it in your oven while it pre-heats to 180°c.
- Once hot, add the squash and half the sage to the roasting tray, turning them over to cover them lightly in oil all over before returning to the oven for around 15/20 min (it should still be firm).
- When the squash starts to brown slightly soften the onion in a large saucepan with a little more olive oil and then toss in the rest of the sage.
- Pour in the stock and bring to the boil.
- Transfer the squash from the roasting tray into the saucepan and leave to simmer until the squash is soft, probably another 5/10 min.
- Remove from the heat and blitz with a stick blender.
Voila! Grab a crusty roll and dig in. This makes enough for me and Hubs and both boys, so about 3 adult sized bowls.
If you’re not too worried about the calories you can swirl some sour cream in right at the end or make yourself some Parmesan crusted croutons and if you like your soup a bit spicy then you can substitute the sage with about 2 heaped teaspoons of ground cumin (half over the roasting squash, half over the softened onions).