Butternut squash soup

Restaurant James SommerinFood

Butternut

squash soup

Serves 6

// 2tbsp extra virgin olive oil, plus extra to drizzle
// 5 fresh sage leaves
// 1 large onion, finely chopped
// 2 medium carrots, finely chopped
// 1 butternut squash, about 900 g (2lb), peeled, deseeded and cut into rough 2.5cm (1in pieces)
// 1.3l vegetable stock

  1. Heat the oil in a large pan and add the sage leaves. Cook for 30sec or until crisp. Lift out the leaves with a slotted spoon (leaving any oil behind) and set aside on kitchen paper (the leaves will be used as a garnish).

  2. To the pan, add the onion, celery, carrots and squash. Cook for 10min, stirring occasionally, until the vegetables are beginning to soften. Pour in the stock and bring to the boil, then turn down the heat and simmer gently for 20min or until the vegetables are completely soft.

  3. Blend the soup (do this in batches if necessary) and return to the pan. Check the seasoning.

 
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