Butternut squash soup with sage and honey

 I love this soup - we all do - except Oliver! It is super easy yet looks and tastes delicious!

**For a dinner party or special occasion I add the cream but for every day I ditch it for a spoonful of creme fraiche or leave it out altogether**

Serves 6 - 8

Ingredients
80 g butter 
1 tsp salt
juice 1/2 lemon
75 g / 1/4 cup honey

1 butternut squash

150 ml cream (if being decadent but can leave out altogether or replace with 1 tbsp creme fraiche)

1 litre chicken stock

2tbsp finely chopped sage

Freshly ground pepper

Method

Peel then chop the butternut squash into cubes discarding the seeds. 

Melt butter into a large saucepan and add butternut squash coating in butter, sprinkle with the salt. Add  stock and bring to a simmer for 20-30 mins until butternut squash is completely soft all the way through.

               

Blitz with a stick blender then add cream, lemon juice, honey and sage.

Season to taste

Enjoy!

** serving suggestions - for a diner party or special occasion take some extra sage leaves and fry in oil in a pan to crisp then either sprinkle over the dish or place a whole one in the centre of the bowl. 

**Croutons - hear the oven to 180c fan. Cube some sourdough and cut into large chunks (3 per portion). Place into a bowl and pour over a little olive oil (about a tbsp)and toss to coat. Sprinkle with a Little Rock salt. Space out on a baking tray and bake for 10 mins or until crisp. Remove and place on a piece of kitchen roll to blot any extra oil. Once cold keep in a Tupperware box in the fridge.