Autumn Sage, Butternut Squash and Sweet Potato Soup

Ingredients  - Serves 6
1 tbsp olive oil
1 tbsp butter
3 chopped onions
2 tbsp chopped sage
700g chopped butternut squash
700g chopped sweet potatoes
1 tbsp honey
1 1/2 litres chicken stock
Black pepper

Method
Melt the oil and butter in a large saucepan. Add the onions and sage, and gently cook until very soft, about 15 minutes. Tip in the squash and sweet potatoes and cook for 5 minutes, stirring. Add the honey and stock, then bring to a simmer and cook until the squash and sweet potatoes are tender.

Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth with a hand blender. Season to taste, adding a drop more stock or water if the soup is too thick. Serve sprinkled with black pepper and with homemade bread and butter.