1. 1 tbsp olive oil

  2. 1 tbsp butter

  3. 3 onions, chopped

  4. 2 tbsp chopped sage

  5. 1-2 butternut squash, in chunks or previously cooked and scraped away from outer skin

  6. 1 tbsp clear honey

  7. 6 cups of vegetable stock

  8. Bunch of chives, snipped

  9. Cracked black pepper to season


  1. Melt the oil and butter in a large saucepan, add the onions and sage, and gently cook until really soft – this should take about 15 mins.
  2. When the onions are beautifully caramelised tip in the butternut squash and cook for 5 mins, stirring continually.
  3. Add the honey and stock, bring to a simmer and cook until the squash is tender (unless was previously cooked).
  4. Let the soup cool a bit so you don’t burn yourself, then whizz with a hand blender until really smooth. Season to taste with black pepper; adding a drop more stock or water if the soup is too thick.
  5. Sprinkle with chives and crumble up your favourite Ryvita Crispbread as croutons.
  6. This tasty recipe will make enough soup for four.