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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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 8 people
Cuisine: Australasian
Calories: 1234
Ingredients Method

Ingredients
  

  • 15 g olive oil
  • 15 g butter
  • 3 g fresh sage 2 Tbsp chopped
  • 250 g onion chopped
  • 1.5 kilo Butternut Squash
  • 1 litre vegetable stock
  • 1 Tbsp Honey

Method
 

  1. 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.
  2. Meanwhile, peel & deseed the squash and cut into chunks. When the onions have softened, add the chunks and stir for a couple of minutes.
  3. 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.
  4. Use a hand blender to smooth the soup, then serve sprinkled with herbs of your choice.