Butternut Squash and Sage Soup

Butternut Squash and Sage Soup

Packed full of beta-carotene, vitamins and anti-oxidants, butternut squash is a super-healthy meal for P+V days that is very easy to prepare and that you can enjoy both at home or work.

Preparation time: 10 minutes

Cooking time: 1 hour

Ingredients (Serves 2)
2 small butternut squashes, peeled, de-seeded and cut into large chunks
a handful of fresh sage leaves
½ onion, chopped
2 ½ pints of reduced salt chicken stock
low fat cooking spray
freshly ground black pepper

2 herb-flavoured oat bran galettes to serve (optional)

Let’s get cooking

1. Pre-heat the oven to 200C degrees
2. Line a baking tray with greaseproof paper
3. Place the butternut squash on the tray, scatter the sage leaves evenly over the squash, add a generous sprinkle of freshly ground black pepper and spray with low fat cooking spray
4. Pop into the oven and cook for approximately 40/45 minutes, until the butternut squash has softened and the sage leaves are crispy
5. When the squash is almost cooked, spray the bottom of a tall pan with low fat cooking spray and gently fry the onions until translucent. If the onions start to brown, add a little warm water to keep them moist
6. Transfer the butternut squash and the sage leaves into the pan and cover with the chicken stock
7. Simmer for 15 minutes
8. Take the pan off the heat and blend using a hand-blender until smooth
9. Serve on its own or with a savoury oat bran galette flavoured with your favourite herbs

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