Another award-winning soup. John Hardwick - ‘fantastically smooth and silky, with a great colour and just the right element of sweetness.’
Butternut Squash, Honey & Sage Soup
- 30 min
Melt the butter in a large pan (one that has a lid) over a low heat, then add the squash and salt. Cover with the lid and sweat for 10 minutes over a low heat, until softened but not browned.
Add the stock and the cream, turn up the heat and bring to the boil, then turn down to a simmer for 5 minutes, or until the squash is cooked through and soft.
Add the lemon juice, honey and sage, bring back to the boil, then remove from the heat.
Liquidise, taste and season as necessary before serving.
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