Butternut Squash and Sage Soup

Background
Outside myย 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 rememberedย this recipe forย 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 regularlyย because it's so easy, quick and delicious but then didn't have a pressure cooker forย some years until I got a new one recently. It was great to have this warming and tasty treat back on the menu!
Ingredients
- 15g olive oil
- 15g butter
- 3g fresh sage (2 Tbsp chopped)
- 250g onion (chopped)
- 1.5 kilo Butternut Squash
- 1 litre vegetable stock
- 1 Tbsp Honey
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Lunch - Pressure Cooker - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - Australasian
- Occasions: - Bonfire Night - Christmas - Halloween - New Year - Thanksgiving
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Gluten Free - Healthy - High Fibre - Vegan
- Skill Levels: - Easy
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