Butternut Squash and Sage Soup
Outside my front door is a large clump of sage – for some reason it likes the spot and just keeps on growing in all weathers – so I’m always on the lookout for ways to use it. I then remembered this recipe for Butternut Squash and sage Soup that I got from a friend in Australia a long time ago. She was a great advocate of pressure cooking. I used to make it regularly because it’s so easy, quick and delicious but then didn’t have a pressure cooker for some years until I got a new one recently. It was great to have this warming and tasty treat back on the menu!
Ingredients
Method
- Put the oil & butter into the pressure cooker over a low heat. Add the sage and onions. Cook in the open pan for about 12 minutes.
- Meanwhile, peel & deseed the squash and cut into chunks. When the onions have softened, add the chunks and stir for a couple of minutes.
- Add the stock and the honey. Put on the lid and cook under pressure (high 7 mins, medium 10 mins) then let cool by itself.
- Use a hand blender to smooth the soup, then serve sprinkled with herbs of your choice.