Name: Butternut Squash and Sage Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Butternut Squash and Sage Soup

9 Mar 2016

by RickRock

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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

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.