Butternut Squash, Honey & Sage Soup

(SERVES 6)

80g butter
1kg butternut squash, peeled, deseeded and chopped
1 teaspoon sea salt
1.1 litres good chicken stock
150ml double cream
juice of ½ a lemon
75g honey
2 tablespoons finely chopped fresh sage
freshly ground black pepper

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.